Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Adapted from The Whole Beast by Fergus Henderson
Servings: 6
1 head of garlic, skin on
black peppercorns in a cheesecloth
1 bay leaf
bundle of fresh herbs
1 pound brains (lamb, pork, or calf)
all purpose flour
2 eggs
½ cup milk
1 cup panko bread crumbs
1 quart vegetable oil for deep-frying
Bring a 2 quart pot of water to simmer and add in the garlic, peppercorns, and herbs. Simmer for 15 minutes. Then gently lower the brains into the pot and simmer for 6 minutes. Remove the brains with a slotted spoon and let cool. When the brains are cold and firm, separate the lobes into 2 inch chunks.
Meanwhile, prepare 3 bowls with the flour, the egg whisked with milk, and the breadcrumbs.
Heat the oil to 350°F. Roll each brain segment in flour, then coat it in the egg mix, then coat it in the breadcrumbs. Deep-fry the brain until they are golden brown and crispy, about 3 minutes. Drain on paper towels and serve immediately with green sauce.
Green Sauce
1 bunch parsely, leaves only
½ bunch dill
1 small can of anchovy fillets, finely chopped
12 cloves of garlic, finely minced or grated
1 tablespoon capers, minced
¼ cup extra virgin olive oil, or to taste
Freshly ground black pepper
Finely chop herbs and mix with the anchovies, garlic, and capers. Add enough olive oil so that the mixture is spoonable but not runny. Season with black pepper.