Aspic with radish salad and tomato salsa
7 servings
480 minutes
Of course, the best seasoning for aspic is grated horseradish with cream and strong mustard, but sometimes you can allow yourself less didactic combinations. However, don't forget to stock up on mustard and horseradish.
1
Place veal shanks in a large pot with five liters of water, bring to a boil, skim off the foam, add carrots, onions, a piece of celery root, bay leaves and simmer on very low heat for six to eight hours. Salt at the end if desired.
- Veal shank: 3 kg
- Carrot: 1 piece
- Onion: 2 heads
- Celery root: 300 g
- Bay leaf: 2 pieces
2
Let the prepared broth cool slightly so that the remaining fat begins to solidify into a film on the surface, remove it, and then strain the broth thoroughly through a fine sieve or even a sieve with cheesecloth. At this moment, the desired dietary quality of this dish is achieved, which Soviet dietitians allowed in small amounts.
3
Remove meat from the veal shanks, chop it or shred it by hand, mix with chopped dill and parsley, and pour broth over it in a mold. Generally, collagen from two shanks should be enough for a good texture of aspic, but if you're worried, you can add a few sheets of gelatin soaked in cold water and then whisked into the broth.
- Veal shank: 3 kg
- Dill: 20 g
- Parsley: 10 g
- Gelatin: to taste
4
Let the jelly set overnight. Meanwhile, prepare the salsa by dicing the tomato flesh, mixing it with chopped parsley, red onion, and grated horseradish — one teaspoon for half a kilo of tomatoes. Season with oil and lemon juice. You can also slice some radishes with dill for the jelly.
- Tomatoes: 500 g
- Red onion: 1 head
- Horseradish: 1 piece
- Unrefined sunflower oil: 50 ml
- Lemon juice: 30 ml
- Radish: 300 g
- Dill: 20 g