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.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.