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Cigalon's Julien Carlon serves slices of rich ox tongue with a delightfully zingy chervil and caper sauce, and finishes the dish with plump caper berries. Serve this underrated cut as part of a nose-to-tail feast.
To begin, rinse the tongue under cold water. Place in a pan, cover with cold water and salt and bring to the boil. Skim off any scum that rises to the surface as the tongue cooks
When the tongue is cooked, it should be soft when pierced with a skewer or knife. Leave to cool
4
While the tongue is cooling, make the caper sauce. Boil the eggs for 9 minutes, then refresh in iced water. Once chilled, peel and coarsely grate into a bowl
Finely chop the cornichons, capers, onions and chervil. Add to a bowl with the grated egg and enough oil to create a loose relish. Season with salt and pepper
When cold enough to handle, remove the skin and the gristly bits at the root – the skin is much easier to remove when it's still warm so do this before chilling completely
7
Slice the tongue thinly and dress with the caper sauce, halved caper berries and some mixed baby cress