1 hour 20 minutes soaking and
blanching, then 1 hour 10 minutes
450 g / 1 lb lamb's brains, soaked and blanched
15 ml / 1 tbs lemon juice
freshly ground black pepper
oil for deep frying
8 sprigs of parsley
4 lemon wedges
For the batter
100 g / 4 oz flour
good pinch of salt
2 large eggs
275 ml / 10 fl oz milk
15 ml / 1 tbs vegetable oil
For the sauce
25 g / 1 oz butter
1 small onion, finely chopped
150 ml / 5 fl oz wine vinegar
150 ml / 5 fl oz beef stock
3 chopped gherkins
5 ml / 1 tsp French mustard
5 ml / 1 tsp chopped parsley or tarragon
1- Make the batter by sieving the flour and slat together into a bowl. Make a well in the centre and drop in 1 egg and 1 egg yolk, then add the milk. Whisk well until thick and creamy. Stir in the oil and allow to stand for 30 minutes.
2- Meanwhile prepare the sauce: melt the butter in a saucepan and ad the onion. Stir for a few seconds, add the vinegar and reduce by half over a high heat. Add the stock. Simmer for 15 minutes and keep hot.
3- Drain the brains and dry on absorbent paper, then divide into 8 pieces. Sprinkle with the lemon juice and seasoning.
4- Heat the oil in a deep-fat frier to 180 C / 350 F, or until a cube of bread browns in 60 seconds.
5- When the batter has rested, whisk the egg white until light and fluffy and fold in with a metal tablespoon.
6- Drop the brains into the batter, lift out each piece with a fork and fry, a few pieces at a time, until golden brown. Remove and drain on absorbent paper.
7- Dry the parsley sprigs thoroughly, drop into the hot fat for a few seconds and drain well on absorbent paper. Arrange on a heated serving dish with the brains and lemon wedges.
8- Stir the gherkins, mustard and chopped herb into the sauce. Pour into a heated sauce boat and serve immediately with the brain fritters.
photo credit goes to = www.ifood.tv