Roasted Tongue – Bavaria

Home-cooked beef tongue hot cut about finger-thick slices, repeatedly put in the cooking broth and cool in it, so that it remains juicy.

Mix parsley on a plate with breadcrumbs. Melt clarified butter in a frying pan, but do not get really hot yet.

Remove tongue slices from clear soup, dry and brush on both sides with a tiny bit of clarified butter. Season with salt and pepper and turn to the other side in the parsley mixture.

Now heat the clarified butter properly and roast the tongue slices in it over medium heat for about three minutes per side. Arrange on hot plates and serve on the spot, drizzled with the juice of a lemon.

Serve with: warm hop salad, mixed leaf salad or potato salad.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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