Lamb's tongue with pickled walnuts and devilled sauce

by Jack Croft and Will Murray
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Ingredients

Store Cupboard

  • 100g of walnut halves
  • 5g of fine sea salt
  • 35g of caster sugar
  • 100g of table salt, dissolved in 1L of water to create a 10% brine
  • 1 jar of pickled walnuts
  • 200g of beef stock
  • 50g of reduced beef stock
  • 3.75g of fine sea salt
  • 10g of wholegrain mustard
  • 7g of horseradish sauce
  • 4.5g of sriracha
  • 3g of Worcestershire sauce
  • 67.5g of reduced beef stock

Oils & Vinegars

  • 100g of white wine vinegar

Beverages

  • 50g of water
  • 140g of pickle juice, from the pickled walnuts (part 1)
  • 87g of pickle juice, from the pickled walnuts (part 2)
  • 175g of mirin, mixed with 75g tamari, reduced to 125ml total

Fresh Meat

  • 4 lamb's tongues

Speciality Ingredients

  • 5g of MSG (monosodium glutamate) powder
  • 7g of gellan gum type F

Delicatessen

  • 50g of pickled walnuts, (homemade) chopped

Spices & Dried Herbs

  • 3g of garlic pulp

Dairy

  • 22g of double cream

Salad & Fresh Herbs

  • 15g of fresh parsley, leaves chopped, or chopped chervil