Poached brain with tarator sauce
Ingredients
100 g walnuts
salt and pepper
3 garlic cloves
the crumb of 2 bread slices
2 tbsp lemon juice
olive oil
chopped parsley to garnish
1 beef or calf’s brain.
Preparation
1
Grind the walnuts, garlic, salt and peper in a blender.
2
Soak the crumbs in some water and squeeze out.
3
Spoon all those ingredients in a bowl.
4
Little by little add the lemon juice and olive oil until the sauce becomes thick and smooth.
5
Serve on a plate with slices of brain and garnish with the parsley
.
About
This sauce comes probably from the same origin as the one that we call tartar sauce in French cuisine. However, it brings a different flavor and it goes particularly well with the taste of brains.
Added:
Wednesday, January 11, 2012 - 12:25pm
Comments
January 11, 2012
How long do you poach the brain for this dish and do you use spices or salt when poaching it? I haven't tried eating one before.