Marinated tongue with tartar sauce
Description
Perfectly pairs with meat, poultry, and side dishes. Marinated tongue with tartar sauce is quite simple to prepare, but it requires a significant amount of time, as the tongue must first be boiled and then marinated. However, it's worth the effort—marinated tongue can easily grace even a festive table. The sauce is ready. Store in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
Place onion, celery, tongue, and carrot into a large pot. Pour in cold water, bring to a boil, then add a little salt, reduce heat, and simmer gently for 3 hours.
- 2
Step 2
In a bowl, prepare the marinade by mixing vinegar, finely chopped garlic, salt, and pepper. Slice the cooked tongue very thinly, place it into the marinade, and refrigerate for 1.5 hours. Meanwhile, boil 3 eggs for the sauce.
- 3
Step 3
Remove the yolks from the boiled eggs, place them into the blender container, and blend together with one raw yolk. Then add parsley and half a white onion, and blend again until smooth.
- 4
Step 4
While whisking, gradually pour in the olive oil first, then the wine vinegar. Adjust the sauce to your desired consistency—some prefer it thicker, others thinner. In any case, the entire sauce whisking process will take no more than 6–7 minutes.
- 5
Step 5
That's it, the marinated tongue slices can now be served with tartar sauce. :)