Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Fried calf's brain with egg
A traditional dish of Viennese cuisine that impresses with its simplicity and sophistication.
Cooking time: 20 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | piece(s) | calf brains |
| 1 | tablespoon(s) | butter |
| 8 | piece(s) | eggs |
| Salt | ||
| Pepper | ||
| Nutmeg | ||
| Chives | ||
- To prepare the calf‘s brains, first place the brains in warm water for 10 minutes, then carefully peel off the skin.
- Melt the butter in a pan. Finely chop the brain and fry in the pan until firm. Now crack the eggs directly into the pan and mix well with the brains.
- Season with salt, pepper and nutmeg, and finish with finely chopped chives.
- Serve with salted boiled potatoes or green salad.
Wine tip
Light yellow-green, silver reflections. Delicate white tropical fruit, a hint of fresh pear and mango, subtle meadow herbs. Medium body, fine pineapple fruit, subtle honey...
Leithaberg, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
