0.0 – 0 reviews • Radish Recipes
| Level: |
Advanced |
| Total: |
2 days 55 min |
| Prep: |
20 min |
| Inactive: |
2 days |
| Cook: |
35 min |
| Yield: |
6 servings |
Ingredients
- 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
- 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
- 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
Instructions
- 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.
- 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.