Name: Pork Tongue Medallions with Blue Cheese and Figs
Prep time: 15 minutes
Cook time: 3 hours15 minutes
Total time: 15 minutes + 3 hours15 minutes
Yield: 4 to 6
Ingredients: 4 Quebec pork tongues, trimmed, 8 oz. (230 g) each; 4 long wooden skewers; Salt and freshly ground pepper, to taste; 2 tbsp. 30 mL olive oil; 8 fresh figs; 3½ oz. 100 g Bleu d’Élizabeth cheese; 1 leek, green part, mirepoix cut; 1 carrot, peeled, mirepoix cut; 1 stalk celery, mirepoix cut; 2 sprigs thyme; 3 bay leaves; ½ onion, peeled and pricked with a clove; 5 cloves garlic, peeled and crushed; 3 tbsp. 45 mL salt

Preparation

Thread tongues onto wooden skewers so they remain straight while cooking.
In a large pot, bring 20 cups (6 litres) of water to a boil and add tongues. Cook tongues for 4 minutes, counting from when water starts to boil again. Rinse tongues carefully under warm water.
Change water and bring to a boil. Add aromatics and tongues. Simmer for 3 hours.
Remove tongues from skewers. Using a paring knife, carefully remove skin and cut tongues into 4 medallions. Generously season medallions with salt and pepper.
Using a paring knife, remove fig stem and base, then cut fruit in half. Set aside.
Preheat oven to broil and place rack in middle position.
In a skillet, heat oil over high heat and brown pork medallions on each side.
Place medallions on a baking sheet lined with parchment paper or a silicone mat. Put a piece of fig and an equal amount of cheese on each medallion.
Broil for a few seconds in the oven and serve warm.

Pork Tongue Medallions with Blue Cheese and Figs

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