Pork Tongue Medallions with Blue Cheese and Figs

Ingredients

• 4 of 8 oz. 4 Quebec pork tongues, trimmed
• 4 long wooden skewers
• Salt and freshly ground pepper, to taste
• 2 tbsp. 30 ml olive oil
• 8 fresh figs
• 3 1/2 oz. 100 g Bleu d’Élizabeth cheese

Garnish Ingredients

• 1 leek, green part, mirepoix cut
• 1 carrot, peeled, mirepoix cut
• 1 stalk celery, mirepoix cut
• 2 sprigs thyme
• 3 bay leaves
• 1/2 onion, peeled and pricked with a clove
• 5 cloves garlic, peeled and crushed
• 3 c. à table 45 ml Salt