Pork tongue, pear and cauliflower from Charles Coulombeau

Serves 10

Ingredients for Charles Coulombeau's pork tongue, pear and cauliflower dish

For the pork tongue

4 pork tongues
4 L water
5 sprigs thyme
5 pink berries
2 bay leaves
1 tablespoon salt

For the pear condiment

4 pears
2 L water
1 star anise
1 tablespoon sugar

For the cauliflower shavings

½ cauliflower

For the finishing touches

30 g Kristal caviar

Steps for Charles Coulombeau's pork tongue, pear and cauliflower dish

pork tongue: Prepare an aromatic broth:Fill a large saucepan with water. Add the thyme, pink berries, bay leaf and salt. Bring to the boil, then plunge the pork tongues into the broth.simmer for 2 hours, until the tongues have melted. Remove the tongues from the water and leave to cool for a few minutes at room temperature. While still hot, remove the skin. Once peeled, store in the refrigerator.
Pear condiment: Prepare a sweet broth in a saucepan: combine the water, sugar and star anise. Bring to the boil. Meanwhile, peel the pears and remove the core.plunge the pears into the stock and cook until tender. Blend the pears in a Thermomix (or blender) until smooth.
Cauliflower flakes: Using a Japanese mandolin, cut the cauliflower into thin strips. Place the strips in iced water to firm up.
Assembly: Place a pork tongue in the center of each plate. Cover the surface of the tongue with the cauliflower shavings. Add a few dots of pear purée around the plate. Finish with a touch of Kristal caviar on top.

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