Recipe: Les fritots de cervelle de veau sauce au curcuma
By
chef patrick Asfaux4.1/5
(9reviews)
· 🍳 17 made it
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2 belles cervelles de veau limonées cuites (avec thym et laurier doucement sans ébullition 15minutes puis égouttées)
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Ingredients for 4 servings
servings
Pour la pâte a frire
100 g (3.5 oz) de farine type 55
1oeuf entier
20 cl (0.8 cup) d 'eau minérale
1 sachet de levure chimique
sel fin
Pour la Mayonnaise au Curcuma
2 jaunes d'oeuf
1 grosse cuiller de moutarde a l'ancienne
10 cl (0.4 cup) d''huile de colza
sel fin de mer
1 cuiller a café de bon curcuma (Madagascar si possible).
Pour la friture
1litre (1.1 qt) d'huile de pépins de raisins
sel fin .
Step-by-step directions
1 Prepare your frying batter, pour the flour into a salad bowl then add cold water, beaten eggs, the sachet of baking powder, a little salt, whisk well and let rest covered for 2 hours.
2 In the meantime prepare your mayonnaise; in a bowl place your yolks and the mustard at the same temperature, stir well and whisk in the oil then add the fine salt and the spoonful of turmeric.
3 There, your brains are cooked so remove the impurities then cut 6 beautiful slices from each.
4 At the moment of serving at table Heat your oil to 180° then 6 by 6 pass your slices through the frying batter and fry them then place them on absorbent paper, salt and serve them piping hot with your mayonnaise on the side.
You enjoyed this recipe of les fritots de cervelle de veau sauce au curcuma?
Discover other recipes of veal, or browse the meat category. This dish pairs well with Meursault and Saint-Joseph.
Les fritots de cervelle de veau sauce au curcuma4.1/5
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Les fritots de cervelle de veau sauce au curcuma
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