Caramelised Calf Brains Recipe
A Galvin Bistrot de Luxe signature dish, this calf brains recipe comes served with a wonderfully creamy pommes purée.
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Ingredients
- 4 calf brains, 2 lobes separated
- 2l court bouillon, or light vegetable stock
- 2 lemons
- 100g of plain flour, seasoned with salt and pepper
- 2 tbsp of olive oil
- 125g of salted butter, diced
- 80g of baby capers, drained
- 2 tbsp of parsley, chopped
- sea salt
- white pepper, freshly ground
- 600g of Désirée potatoes, or similar floury potatoes, peeled and cut into large pieces
- 150g of unsalted butter, chilled and diced
- 50ml of double cream
- 50ml of whole milk
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