Recipe: Crispy Lamb Brain

Name: Crispy Lamb Brain
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: Here is a recipe that I am sure will win everyone over; : Crispy Lamb Brain treated Milanese style, ancient Créances carrots and Crécy cream with cumin.; Crispy Lamb Brain for 4 people :; 6 lamb brains, well cleaned (for cooking 1 tablespoon of vinegar thyme and bay leaf).; 14 oz (400 g) of ancient Créances carrots, including 3.5 oz (100 g) of red ones.; 2 farm eggs beaten with 0.7 fl oz (2 cl) of oil salted and peppered; 1 small plate of sifted flour; 1 small plate with 2.1 oz (60 g) of grated parmesan mixed with 2.1 oz (60 g) of breadcrumbs.; 0.4 cup (10 cl) of liquid cream (30%); 2.1 cups (50 cl) of prepared beef broth; Butter; Salt pepper, cumin and a little lemon juice

By chef patrick Asfaux 5/5 (1 review)

Prep 20 min

Cook 40 min

Total 1h

Servings 4 serv.

Both young and old often make a dubious grimace at the mere mention of tasting brain

Ingredients for 4 servings

Adjust for

servings

Here is a recipe that I am sure will win everyone over
: Crispy Lamb Brain treated Milanese style, ancient Créances carrots and Crécy cream with cumin.
Crispy Lamb Brain for 4 people :
6 lamb brains, well cleaned (for cooking 1 tablespoon of vinegar thyme and bay leaf).
14 oz (400 g) of ancient Créances carrots, including 3.5 oz (100 g) of red ones.
2 farm eggs beaten with 0.7 fl oz (2 cl) of oil salted and peppered
1 small plate of sifted flour
1 small plate with 2.1 oz (60 g) of grated parmesan mixed with 2.1 oz (60 g) of breadcrumbs.
0.4 cup (10 cl) of liquid cream (30%)
2.1 cups (50 cl) of prepared beef broth
Butter
Salt pepper, cumin and a little lemon juice

Step-by-step directions

1 In a saucepan pour 1.7 cups (40 cl) of water, 1 tablespoon of alcohol vinegar thyme bay leaf a little salt and pepper bring to a good boil, then plunge your 6 brains very gentle cooking 10 minutes then remove from heat and cover your container.

2 Bring your beef broth to a boil then add your 3.5 oz (100g) of sliced red carrots salt pepper and add a hint of cumin cooking about 15 minutes.

3 In a steamer or couscous maker put to cook your ancient carrots cut into thin slices (be careful the light ones first then after 2 minutes removed and only then your purple or black ones so as not to spread the color on the others) and remove them onto a small plate.

4 Remove your brains drain them and separate them in 2.
then remove the impurities and on your work surface set up your 3 plates:
the flour, the beaten eggs, and the mixed breadcrumbs. re-season your brains a little then pass them first in the flour, in the egg and finally in the breadcrumbs, install them thus breaded on a plate heading to the freezer for 5 minutes.

5 Partially drain your carrots add the fresh cream blend and taste it (by perhaps adding a little cumin) then keep your coulis warm.

6 Remove your breaded brains then redo the same operations (flour egg and breadcrumbs) ;

7 Then melt in a pan a large knob of butter and a few drops of oil when the color is almost hazelnut place your crispies brown them on one side then the other (5 to 6 minutes in total) then remove from heat and cover.
Plating: