Recipe courtesy of Abraham Conlon
Composed Salad of Veal Brains, Radish, Anchovy and Quail Egg with Butter Vinaigrette
- Level: Advanced
- Yield: 6 servings
- Total: 2 days 55 min
- Prep: 20 min
- Inactive: 2 days
- Cook: 35 min
Ingredients
Veal brain
1 fresh veal brain, (recommended: organic and milk-fed)
Milk, as needed
Water, needed
Kosher salt
Court bouillon, recipe follows
All-purpose flour, as needed
Cornstarch, as needed
Radishes and Vinaigrette
1 bunch French breakfast radish (about 9 radishes)
6 tablespoons butter
1 shallot, minced
1 clove garlic, minced
1/4 cup white wine
Sprig fresh thyme
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
6 quail eggs
1 head of local fresh greens (recommended: butter lettuce, green leaf, lola rosa, etc.)
2 tablespoons chopped fresh chives, for garnish
6 white anchovies
Court bouillon
1 onion, chopped
1 celery stalk, chopped
1 clove garlic, finely chopped
1 teaspoon black peppercorns
4 to 5 sprigs fresh thyme
1 bay leaf
2 quarts water
1 cup white wine
Juice of 3 lemons
Directions
- For Brains:
- Be Gentle! Remove all the bone fragments and discolored pieces. Soak the veal brain for 2 days in a combination of lightly salted milk and water. Rinse and poach the brain in court bouillon until slightly firm, about 6 minutes. Shock the brain in ice water and drain. Press the brain in a perforated pan overnight with a weight on top.
- Cut the brain into 6 even pieces. Coat the brain pieces with a mixture of equal parts flour and cornstarch. Place the coated brain pieces in the refrigerator until ready to fry.
- For Radishes and Vinaigrette:
- Cut the radishes in half and braise in the butter, shallots, garlic, white wine, and fresh thyme. Remove the radishes when tender, and then set aside.
- To the butter mixture add 2 tablespoons sherry vinegar to make a vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Return the radishes to the braising pan and set aside until ready to plate.
- For Quail Eggs:
- Poach the whole quail eggs in a 160 degrees F water bath for 7 minutes. Remove the eggs and shock or plunge the eggs in ice water and peel. Transfer the eggs to a small pie dish with warm water. Set aside until ready to plate.
- To Assemble and Plate:
- Place and season the greens in a large heat-proof bowl.
- Warm the vinaigrette until steaming.
- Warm the quail eggs in the oven.
- In a deep fryer or heavy-bottomed sauce pot, heat the peanut oil or lard to 375 degrees F and deep fry the brain until golden brown. Season the brain well with salt, and pepper, to taste.
- Pour the warm butter vinaigrette over the greens and toss to coat completely.
- On the plate place 1 piece of fried brain. Top with the greens, radishes, quail egg, and anchovy. Drizzle with any remaining vinaigrette. Serve immediately. Eat Well.
Court bouillon
- Combine the onion, celery, garlic, peppercorns, fresh thyme, bay leaf, water, white wine, lemon juice, in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain and bring back to a simmer to cook the brains.