Jellied Tongue in Soy Aspic
A tasty, original dish for the New Year's table. Aspic is a holiday-table classic for a lot of home cooks. Every year I make jellied tongue set in soy aspic, and my family loves it. Today I'd like to share this delicious, out-of-the-ordinary recipe with you.
Natalia Vasilenko
Recipe author
Jellied Tongue in Soy Aspic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
8 g
Fats 31 %
5 g
Carbohydrates 19 %
3 g
83 kcal
GI:
100
/
0
/
0
- Rinse the tongue and cover it with the water. Add the salt, peppercorns, and bay leaf and set it over the heat. Bring to a boil, skim off the foam with a slotted spoon, and simmer for 1 1/2 hours. If you're using beef tongue, cook it 2-2 1/2 hours, depending on size. Run the cooked tongue under cold water, peel it, and slice it into rounds. Strain the cooking broth and measure out 300 ml (about 1 1/4 cups). Stir 10 g of the gelatin and the 60 ml soy sauce into the warm broth. Take the mold you'll set the aspic in; if it's silicone, set it on a firm surface, then pour in the soy-sauce broth. Refrigerate until set. Once the soy aspic has fully set, arrange pieces of tongue, the olives, and parsley on top in 1-2 layers (depending on the shape of the mold). Reheat the remaining broth, stir in the last 10 g of gelatin, and mix until it's fully dissolved. Cool it completely and pour it over as a top layer. Refrigerate until set, ideally overnight. Turn the finished aspic out of the mold onto a platter. Your jellied tongue in soy aspic is ready! Enjoy, and Happy New Year!
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Soy sauce - 51 kcal/100g
- Olives - 166 kcal/100g
- Black pepper peas - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pig's tongue - 165 kcal/100g
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