Recipe: Crispy Lamb Brain

Name: Croustillants de Cervelle d'agneau
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 portions
Ingredients: Voici donc une recette qui j'en suis sur emportera tous les suffrages: Les Croustillants de Cervelle d'agneau traités à la Milanaise, carottes de Créances anciennes et crème Crécy au cumin.Croustillants de Cervelle d'agneau pour 4 personnes :6 cervelles d'agneau bien propres (pour la cuisson 1 cuiller à soupe de vinaigre thym et laurier).400 g de carottes anciennes de Créances dont 100 g de rouges.2 œufs fermiers battus avec 2 cl d'huile salés et poivrés1 petite assiette de farine tamisée1 petite assiette avec 60 g de parmesan râpé mélangé avec 60 g de chapelure.10 cl de crème liquide (30%)50 cl de bouillon de bœuf préparéBeurreSel poivre, cumin et un peu de jus de citron

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

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

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).
400 g of ancient Créances carrots, including 100 g of red ones.
2 farm eggs beaten with 2 cl of oil salted and peppered
1 small plate of sifted flour
1 small plate with 60 g of grated parmesan mixed with 60 g of breadcrumbs.
10 cl of liquid cream (30%)
50 cl of prepared beef broth
Butter
Salt pepper, cumin and a little lemon juice

Step-by-step directions

1- In a saucepan pour 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 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:

8- Reheat a little your carrot slices by brushing over them a little melted butter, at the bottom of the plate b

Créances Potage crécy Cuisine italienne