Crumbed Lamb's Brains with Sauce Gribiche

By Andy Cooks · 45 min

Ingredients

Instructions

1. Soak the lamb's brains for 1 hour in 1 L of cold water with 1 tablespoon of salt, changing the water once with fresh cold salted water.
2. Drain the brains and gently peel off any membrane and blood vessels.
3. Bring a medium saucepan of water to a simmer over medium heat, then add the vinegar, bay leaf, 0.5 tablespoon of salt and the peppercorns.
4. Lower the brains in and poach over medium-low heat for 8 minutes, keeping the water at small bubbles, not a rolling boil.
5. Drain the brains on paper towel or a cloth-lined wire rack over a tray, then refrigerate until completely cold.
6. Boil the eggs in a medium saucepan of boiling water for 8 minutes, then move them to iced water for 10 minutes to cool.
7. Peel the eggs and separate the yolks from the whites.
8. Mash the yolks in a large bowl with a fork, then mix in the mustard and vinegar.
9. Slowly whisk in the oil to make a loose, mayonnaise-like emulsion, then season with salt and pepper.
10. Finely chop the egg whites, cornichons and capers, then add them to the sauce with the parsley and tarragon. Mix well, season with salt and white pepper, and transfer to a serving bowl.
11. Place the flour in a shallow dish and season it with salt and pepper. Lightly beat the eggs in another dish. Put three-quarters of the breadcrumbs in a shallow tray and the rest on a separate plate.
12. Halve the brains vertically, toss them in the flour and shake off the excess, dip them in the egg, then coat them in the breadcrumbs. Move them to the plate with the remaining breadcrumbs.
13. Heat enough oil for shallow frying in a deep frying pan over medium-high heat.
14. Fry the brains for 4 to 5 minutes per side, until golden and crisp.
15. Drain on a wire rack or paper towel, season with salt, and serve immediately with the gribiche sauce.

Summarized from Andy Cooks's video. Watch it for the details.

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