Sliptong with gravy of chicory, ham and cheese

Preheat the oven to 200 ° C or gas mark 4. Bake the baking sheet with parchment paper and parmesan cheese. Flower above seven. Place in the middle of oven cheese cleavers in approx. 4-5 min. Golden brown. Let cool. Let the oven cool down to 125 ° C or gas temperature 2.

Place planktones one at a time flat on plank and cut off fish (filleting) on ​​two sides to the middle edge of the chunks. Turn tongues and also cut fish from the other side. Hold tongues vertically, fish is now covered with little grafts (remains stuck to middle bone). Cut small pieces on both sides. Put the fish down again and sprinkle with salt and pepper. Give half of olive oil in a low oven dish. Put tongues next to each other. Give the rest of oil over it, tongues should be about half under olive oil. Place in a refrigerator until used.

Clean chicory, remove core. Cut 2 bushes into pieces. Cut the ham and cheese into pieces. Heat 2 dl of water with bouillon tablet in pan and stir-fry while stirring. Add chicory, ham, cheese and pinch of nutmeg. Place the broth covered for approx. 25 min. Gently. Meanwhile, push the bowl with tongues into the oven and let the tongue cook for about 25 minutes, turn halfway between tongues. Add chicory broth to another pan and reduce the heat to half.

Preheat four deep plates. Chop the basil and chives very finely. Fry the herbs and crème fraîche in a bowl. Season with salt and pepper. Mix the stalks of spinach leaves and remove leaves through the crème fraîche mixture. Cut the last shrub chicory into strips and create strips with a crème fraîche mixture.

Cut the butter into lumps and add it to chicory gravy. Mix into a light-bound gravy with a hand blender. Squeeze gravy into plates. Remove tongues from oil and lightly pat dry, put tongues in gravy. Place chicory strips and spinach leaves on them. Break cheese clippings into pieces and lay on tongue.