Cockscomb Recipe

Prepare and clean

If using fresh cockscomb: rinse well under cold water, trim any connective tissue and excess fat. If using beef tongue substitute: simmer whole tongue in salted water until tender (see poaching below) and cool, then peel and thinly slice to mimic cockscomb texture.

Poach cockscomb

Place the cleaned cockscomb in a pot with 1200 ml water and 1 tablespoon kosher salt. Bring to a gentle simmer (not a rolling boil) and cook until tender through — about 45–60 minutes for cockscomb or 90–120 minutes for a beef tongue substitute. Test with a skewer; it should penetrate easily. Remove from poaching liquid and let cool slightly.

Make pickling brine

While the cockscomb is poaching or cooling, combine 240 ml white wine vinegar, 240 ml water, 50 g sugar, 1 teaspoon pickling salt, 2 smashed garlic cloves, 1 teaspoon peppercorns, 1 bay leaf and 1 sprig thyme in a small saucepan. Heat gently until sugar and salt dissolve, then bring to a simmer for 2 minutes. Remove from heat and let cool to warm (not cold).

Pickle the cockscomb

Slice the cooled cockscomb into 6–8 mm (1/4 inch) slices. Place slices into a clean jar or shallow container and pour the warm brine over them, ensuring they are fully submerged. Cool to room temperature, then refrigerate for at least 6 hours, preferably overnight, to develop flavor. Keeps up to 5 days refrigerated.

Char vegetables

Preheat a grill pan or heavy skillet over medium-high heat until smoking slightly. Brush eggplant halves and whole red pepper lightly with 1 tablespoon olive oil. Place eggplant cut-side down and roast the pepper, turning occasionally, until skin is blistered and blackened in spots and flesh is tender — about 6–10 minutes for eggplant, 8–12 minutes for pepper. Remove pepper to a bowl and cover with plastic to steam for 10 minutes; peel and discard skins, then slice into wide strips. Slice eggplant into 1 cm strips.

Dress and season

In a bowl combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, sliced shallot, chopped parsley, sea salt and freshly ground black pepper. Add the charred eggplant and pepper strips and toss gently to coat. Let sit 10 minutes so flavors meld.

Whisk together Greek yogurt, smoked paprika, 1 teaspoon extra-virgin olive oil, lemon zest, honey and 1/2 teaspoon salt until smooth. Taste and adjust seasoning — add a little water or more lemon juice to loosen if needed. Keep chilled until plating.

Assemble the dish: arrange a bed of charred vegetable salad on each plate (divide vegetables for 4 servings). Drain the pickled cockscomb slices from the brine and pat lightly on paper towel. Fan 3–4 slices of pickled cockscomb atop each bed of vegetables.

Dot or drizzle the smoky yogurt dressing around and over the cockscomb and vegetables (about 1–2 tablespoons per plate). Scatter microgreens or baby arugula, toasted pine nuts and a sprinkle of chopped parsley over the top. Finish with a light drizzle of extra virgin olive oil and a grind of black pepper. Serve with lemon wedges on the side for squeezing.

Storage: refrigerated components (pickled cockscomb, dressing, and vegetables) will keep separately for up to 3–5 days. Assemble just before serving for best texture.