6lambs’ brains, stem removed and lobes carefully separated1 eachcarrot, celery stalk and onion, diced1fresh bay leaf1 tspwhite wine vinegar1 tspblack peppercornsFor deep-frying:vegetable oilFor dusting:seasoned plain flour3eggs, lightly beaten150 gmsoft fine white breadcrumbs100 gmbutter, coarsely chopped40 gmbaby capers in vinegar, rinsed⅓ cup finely chopped flat-leaf parsley1 tbsp eachfinely chopped mint and dill1½ tbspChampagne mustardTo serve:shaved pecorino and dill sprigs
Soak brains in a bowl of iced water to remove excess blood (1 hour). Drain and set aside. Bring 1 litre water to the boil with vegetables, bay leaf, vinegar and peppercorns. Add brains, simmer gently over low heat until just cooked through (4-5 minutes), remove with a slotted spoon onto a plate and refrigerate to cool (1 hour).
Preheat oil to 170C in a deep saucepan. Place flour, egg and breadcrumbs in separate bowls. Coat brains first with flour, then egg, then breadcrumbs, shaking off excess in between. Deep-fry in batches, turning occasionally, until golden and crisp (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper, then season to taste with sea salt flakes.
Heat butter in a small saucepan over high heat until foaming, add remaining ingredients and stir to combine. Spoon over brains and serve hot, scattered with pecorino and dill sprigs.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.