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Festive Recipe | Mutsu Apples and Reindeer Tongue

Recipes
|
06 Dec 2015
|
3 min read
Try this adventurous recipe from king of Nordic cuisine, René Redzepi, featuring mutsu apples and reindeer tongue…

Ingredients

Reindeer glace

5kg reindeer bones

Grapeseed oil

3 shallots, chopped

1⁄2 apple, chopped

500g red wine

100g chicken glace

5g lemon thyme leaves

10g juniper berries

Reindeer tongues

2 reindeer tongues

15g brown butter

4 lemon thyme sprigs

Grapeseed oil

Butter

Reindeer sauce

500g reindeer bones, chopped

Grapeseed oil

Butter

200g apples, chopped

100g shallots, peeled

1g coriander seeds

1 bay leaf

0.5 g black peppercorns

4g lemon thyme leaves, plus extra

40g 5-year-old apple balsamic vinegar, plus extra 80g chicken glace

800g light chicken stock

Apple juice

Salt

20g brown butter

Apple powder

12g apple peel

0.3g rose hip petals

Fake apple seeds

180g type 00 flour

20g malt flour

2.5g salt, plus extra

90g water

Grapeseed oil

Apple wedges

100g water

250g butter

Hay

2 Mutsu apples

Salt

Apple rolls

4 Mutsu apples, cored

Salt

Herb crumble

5g green coriander seeds

3g angelica seeds

5g parsley stems

5g lovage stems

5g lemon thyme leaves

Method

Reindeer glace

Preheat the oven to 220°C (425°F). Place the bones in a roasting pan, drizzle with a little oil and roast until golden and caramelized. Sauté the shallots and apple until caramelized. Deglaze the pan with the red wine and pour the contents into a gastro. Add the chicken glace and the reindeer bones. Cover with water and add the lemon thyme and juniper berries. Cover with clingfilm (plastic wrap) and steam at 80°C (175°F) for 8 hours. Strain the stock. Reserve some stock for the reindeer tongues. Reduce the remain- ing stock to a glace.

Reindeer tongues

Vacuum-pack the reindeer tongues with the brown butter and lemon thyme and cook in a water bathat 58°C (136°F) for 12–24 hours, depending on their weight. Cool in ice water. Remove the skin fromthe tongues and cut off their tips. Keep the trimmed tongues with the reserved reindeer stock in a vacuum-pack.

Reindeer sauce

Sauté the reindeer bones in a little oil until golden. Add a little butter and sauté for another minute. Remove from the heat. Sauté the apples and shallots in a little oil until golden. Add the coriander seeds, bay leaf, peppercorns and lemon thyme and remove from the heat. Transfer to a gastro, then add the reindeer bones, apple balsamic vinegar, chicken glace and light chicken stock. Cover with clingfilm (plastic wrap) and steam at 80°C (175°F) for 8 hours. Strain, reduce by one-third and season with alittle apple juice, apple balsamic vinegar and salt.

Apple powder

Scrape off any white flesh from the apple peel. Dehydrate the peel and rose hip petals at 50°C (120°F) until crisp and dry. Blend to a fine powder, sift and keep in an airtight container.

Fake apple seeds

Mix the flours and salt. Gradually add the water to make a dough. Knead until smooth, then roll through a pasta machine on setting number 7. Cut the dough using a small teardrop-shaped cutter. Preheat the
oil to 180°C (350°F). Deep-fry the dough tears in the oil until puffed and golden. Drain on paper towels. Season with salt.

Apple wedges

Boil the water. Emulsify the butter into the water. Burn the hay with a smoke gun or hand-held food smoker, fill the pan with smoke and cover with a
lid. Let it infuse for a few minutes until the smoke has disappeared. Repeat a few times until a smoky aroma emanates from the emulsion. Cut the apples into wedges. Cook the apples in the emulsion over
a medium heat for 15 seconds, then strain. Season the apples with salt.

Apple rolls

Juice 2 apples and strain. Peel the remaining 2 apples and spin on a Japanese vegetable slicer. Cut the slices into four 5-cm strips and compress with some of the juice for 15 minutes. Warm the strips in the oven at 120°C (250°F) for 6 minutes. Roll the strips into loose tubes, spray with a little extra apple juice and season with salt.

Herb crumble

Chop the seeds and stems, mix with the thyme leaves and keep in an airtight container.

Serving

Warm 4 flat plates. Cut the tongues in half lengthways and sauté in a little oil until caramelized. Drain the oil and add a little butter and reindeer glace. Glaze the tongues, then remove from the pan and cover with the herb crumble. Place the reindeer tongues in the centre of the plates, place the apple wedges on top and arrange the apple rolls over and around them. Sprinkle with fake apple seeds. Place a 13-cm ring cutter on each plate and dust with the apple powder to create a red circle around the reindeer tongues. Warm the reindeer sauce and split it with the brown butter. Pour over the sauce and serve immediately.


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