Calf Brains with Nutty Vinaigrette

Preparation:	30 min
Marinating/Waiting:	0 min
Cooking:	30 min
Total:	1 h

4
servings

Category:	Meats and substitutes
Subcategory:	Variety Meats
Source:	Chef José Trottier

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Recipe of : Calf Brains with Nutty Vinaigrette

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Recipe ingredients

1 1/4 lb (700 g) calf brains
Court bouillon
Adequate water
1 bay leaf
Pinch thyme
5 peppercorns
1 onion, quartered
1 carrot
1 stalk celery
Vinaigrette
1 cup (250 mL) peanut oil
2 Tbsp. (30 mL) shallots
2 Tbsp. (30 mL) white wine
2 Tbsp. (30 mL) white wine vinegar
Pinch thyme
3 Tbsp. (45 mL) grilled chopped nuts
Salt and pepper to taste

Preparation

Clean the brains in cold water and remove the external membranes.
Mix the ingredients for the court bouillon. Add a bit of salt and bring to a boil.
Add the brains and simmer for 10 minutes. Set aside.
Sauté the shallots in a skillet, in 2 Tbsp. of oil.
Deglaze with wine.
Add the vinegar, thyme and nuts.
Simmer for 1 or 2 minutes.
Add the remaining oil and heat slowly.
Adjust the seasoning.
Cut the brains into pieces and toss with the vinaigrette.
Serve.

Suggestion

This warm vinaigrette can be served cold on a salad.

* We recommend Selection and Irresistibles products.

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