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
Add comment
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:
January 11, 2012
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.