Put prepared tongue in cold water and cook over law boiling for 1,5-2 hours, adding salt, carrot, parsley, onion and bay leaf.

Then remove the tongue in cold water, skin at the moment, then slice thinly and cook through in the stock.

Peel apples, slice, pour with water, cook through until soften, then mash through a sieve. Add wine, salt, sugar, zest, stir and bring to boil.

When serving, cover the tongue with prepared sauce, garnish with potato puree and fresh vegetables.