Recipe courtesy of Abraham Conlon

Composed Salad of Veal Brains, Radish, Anchovy and Quail Egg with Butter Vinaigrette

  • Level: Advanced
  • Total: 2 days 55 min
  • Prep: 20 min
  • Inactive: 2 days
  • Cook: 35 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Veal brain

Radishes and Vinaigrette

Court bouillon

Directions

  1. For Brains:
  2. 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.
  3. 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.
  4. For Radishes and Vinaigrette:
  5. 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.
  6. 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.
  7. For Quail Eggs:
  8. 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.
  9. To Assemble and Plate:
  10. Place and season the greens in a large heat-proof bowl.
  11. Warm the vinaigrette until steaming.
  12. Warm the quail eggs in the oven.
  13. 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.
  14. Pour the warm butter vinaigrette over the greens and toss to coat completely.
  15. 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

  1. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.