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Jacques Reymond: Gratin of silverbeet, potatoes and pickled veal tongue with Morbier

You'll need

2 pickled veal tongues (about 230gm each, see note) 4 Nicola potatoes (200gm each) 1 bunch silverbeet, washed and trimmed 40 gm butter, coarsely chopped 2 tbsp hazelnut oil 2 garlic cloves, finely chopped 200 ml pouring cream 1 tbsp small salted capers, rinsed 100 gm Morbier, thinly sliced 20 gm panko breadcrumbs


  • 01
  • Place veal tongue and potato in a large saucepan, cover generously with cold water, bring to the simmer over medium heat, cook until very tender (45-50 minutes). Remove tongue from liquid with a slotted spoon and, while still hot, peel (discard skin), return to liquid and set aside.
  • 02
  • Preheat oven to 180C. Blanch silverbeet until tender (1-2 minutes), refresh and drain well. Squeeze excess water from silverbeet, then chop coarsely. Heat butter and hazelnut oil in a frying pan over medium-high heat, add garlic and sauté until golden (2-3 minutes). Add silverbeet, season to taste, swirl quickly, add cream, cook until slightly reduced (2-3 minutes) and set aside.
  • 03
  • Drain tongue and potato (reserve 60ml cooking liquid), thinly slice and set aside.
  • 04
  • Layer silverbeet mixture, potato and tongue in a 2 litre-capacity gratin dish, scatter over capers. Pour over reserved cooking liquid to moisten, then cover with Morbier, season with freshly ground pepper, scatter with breadcrumbs. Cover with foil, bake for 10 minutes, uncover, bake until melted and golden (8-10 minutes) and serve immediately.
Note You’ll need to order pickled veal tongue ahead from your butcher.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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