Jellied tongue with white pickled radish
5 servings
780 minutes
A fancy recipe in which jellied meat is made from chicken and thickened with gelatin. An additional bonus is a beautiful vegetable pillow of radish in pumpkin marinade.
1
Wash the fish, salt it, and sprinkle with pepper. Place it in a pot, barely covering it with water. Add onion, carrot, garlic, allspice, and bay leaf. Simmer for 4-5 hours at 160 degrees.
- Beef tongue: 1 kg
- Onion: 200 g
- Carrot: 200 g
- Garlic: 50 g
- Black peppercorns: 5 g
- Bay leaf: 5 g
- Ground black pepper: to taste
2
Cool the cooked tongue and cut it into cubes.
3
Add finely chopped tongue and gelatin to the chicken broth. Bring to a boil. Pour into containers and place in the refrigerator.
- Beef tongue: 1 kg
- Chicken broth: 1 l
- Gelatin: 50 g
4
Peel the radish and cut it into strips.
- Radish (daikon/black): 1 kg
5
Prepare the marinade: blend horseradish root, pumpkin, oil, vinegar, salt, and sugar for 5 minutes until smooth.
- Horseradish: 50 g
- Pumpkin: 200 g
- Unrefined sunflower oil: 500 ml
- Apple cider vinegar: 50 ml
- Salt: 15 g
- Sugar: 30 g
6
Place the sliced radish in the marinade for 12 hours.
- Radish (daikon/black): 1 kg
7
Place a piece of jelly on the plate and top it with radish.
