Trending Now:

Lambs’ Brains with Celeriac Remoulade, Baby Capers and Watercress

Serves:: 6

Rating:

Rate it:Sign in to rate

This lambs brains recipe was designed by Jacob Brown, head chef and owner of The Larder. For more information and to book your next dining experience, head to http://thelarder.co.nz/ For more of what Visa Wellington on a Plate has to offer head to http://www.wellingtononaplate.com/

Ingredients

Ingredients – For brains
9 lambs’ brains ( cut in half to separate the lobes – soaked in water overnight with 1 tbs salt to remove blood)
1/2 onion ( finely sliced)
2 sprigs thyme
1 bayleaf
1/2 stick celery ( finely sliced)
1 carrot ( finely sliced)
2 litres water
100ml white wine

1 Tbsp salt

Ingredients – To crumb brains

2 eggs whisked
1/2 cup flour ( seasoned with a pinch of salt and freshly ground black pepper)
Gremolata crumbs ( from recipe above)

Poached lambs’ brains

Ingredients – For mayonnaise

2 egg yolks
2 tsp white wine vinegar
1 tsp Dijon mustard
salt
freshly ground black pepper

300ml vegetable oil

Ingredients – For remoulade

1/2 celeriac (peeled and cut into fine strips)
1 lemon ( juice only)
1 Tbsp baby capers
1 Tbsp Dijon mustard
handful fresh flatleaf parsley ( chopped)
salt

freshly ground black pepper

Ingredients – For Gremolata crumbs

1 cup of Japanese bread crumbs
3 Tbsp flat leaf parsley ( finely choipped)
1 clove garlic ( finely chopped)

grated rind of lemon

Ingredients – To crumb brains

2 eggs whisked
1/2 cup flour ( seasoned with a pinch of salt and freshly ground black pepper)
Gremolata crumbs ( from recipe above)
Poached lambs’ brains

Method

For brains - Place onion, thyme, bayleaf, celery, carrot and water in a suitable pot.
Bring to the boil and simmer for 20 minutes to make a vegetable stock.
Add white wine and simmer for 5 minutes longer

Add salt, then brains and turn off the heat. Poach the brains for 5 minutes in this stock. Remove brains and drain in a colander. Place brains in the fridge to cool and firm.

While the brains are cooling make celeriac remoulade and gremolata crumbs.

Mayonnaise - To make the mayonnaise, place all ingredients, except the oil, into a food processor and blend until pale and creamy.

With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick

Remoulade - Place the celeriac, lemon juice, mustard, seasoning, baby capers and parsley into a large bowl. Mix together well and stir in the mayonnaise. Season to taste.

Mix all ingredients for the gremolata together.

Toss brains in seasoned flour, then egg mix, then into the gremolata breadcrumbs and coat well. Place crumbed brains in fridge to set for 1 hour.

Notes

To assemble:

Ingredients
1/2 bunch of watercress
3 radish ( thinly sliced)
100 ml of vegetable oil
6 lemon wedges

1 Tbsp extra virgin olive oil

Method
Heat vegetable oil in a heavy based saucepan. Place a little pile of celeriac remoulade in the centre of each plate. Panfry the gremolata crumbed brains until golden brown.
To serve – place the cooked brains on top of the celeriac remoulade and finish with a salad of the watercress and radish. Drizzle over the extra virgin olive oil and place on each plate.