Fritots de Cervelle Orly
Fried fritters of poached and marinated lamb brain, served with crispy parsley and tomato sauce.
Nutrition Facts
Per Serving: Calories: 350 kcal, Fat: 25 g, Sodium: 750 mg, Carbohydrate: 15 g, Protein: 15 g
Descriptions
Fritots de Cervelle Orly is a traditional French recipe where lamb brains are poached, marinated, and coated in a delicate batter before being fried to a golden crisp.
The dish is served with fried parsley and tomato sauce, making it a rich and indulgent delicacy often enjoyed as a special appetizer.
Directions
1- Prepare the workstation:
Arrange all your ingredients and equipment (5 min).
2- Clean the lamb brains:
Soak in cold water, remove any blood clots, then rinse and drain them. Repeat with water and vinegar (10 min).
3- Make the court-bouillon:
In a pot, combine water, vinegar, sliced carrots, onions, bouquet garni, salt, and crushed pepper. Bring to a low simmer for 15 minutes, then strain (15 min).
4- Make the tomato sauce:
Prepare the tomato sauce according to your preferred recipe. Keep it warm in a bain-marie (25 min).
5- Poach the brains:
Cook the brains in the simmering court-bouillon for about 10 minutes, then cool them quickly in the same liquid (5 min).
6- Prepare the batter:
Mix flour, salt, whole eggs, and milk (or beer). Let the mixture rest (20 min).
7- Marinate the brains:
Slice the brains into even pieces. Toss with oil, lemon juice, chopped parsley, thyme, and seasoning. Let marinate for 20 minutes (5 min).
8- Finish the batter: Beat egg whites until stiff, then fold them into the batter gently to avoid deflating (10 min).
9- Fry the fritters:
Dip each piece of marinated brain in the batter and fry in hot oil (340°F) until golden. Turn gently for even coloring. Drain on paper towels and season (10 min).
10- Plate and serve:
Arrange the fritters on a serving dish, garnish with fried parsley, and serve with the tomato sauce on the side (5 min).
Note's
- If lamb brains are unavailable, veal brains or sweetbreads can be used as substitutes.
- Ensure that the oil temperature is between 340°F-360°F for a perfect fry. Too hot, and the batter burns; too cool, and the fritters become greasy.
- Marinating the brains allows the delicate flavors of herbs and lemon to infuse deeply, enhancing the overall taste.
Ingredients
- 1.2 lb lamb brain
- 1.6 quarts water
- 1.7 oz vinegar
- 7 oz carrots, sliced
- 7 oz onions, sliced
- 1 bouquet garni
- Salt and crushed pepper
- 2 eggs, separated
- 7 oz flour
- 7 oz milk or beer
- 3 egg whites
- 1 lemon, juiced
- 3.4 oz peanut oil (for marinade)
- Fresh parsley and thyme (for marinade)
- Frying oil
