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Almagro Aubergines with Lamb Brains and Trout Roe

Almagro Aubergines with Lamb Brains and Trout Roe

Tiempo de preparación45 minsTiempo de cocina10 minsTiempo total55 mins
INGREDIENTS
 1 Almagro aubergine
 Lamb brains
 2 ml lamb juice
 Cominos Cumin
 Oil
 Salt
 Extra virgin olive oil
METHOD
1

Leave the aubergine in water for 24 hours.

2

Remove any blood from the lamb brains with water and then bleach the meat.

3

Cut them both in half and coat in flour and oil in a frying pan, cooking both sides. Set aside.

PRESENTATION
4

Put the aubergine half on a plate and arrange the lamb brains on top.

5

Lightly pour over the juice that has been spiced with cumin and aromatic herbs. Set the trout roe on top.

6

Decorate with a small drizzle of reduced red wine.

Category

Ingredients

INGREDIENTS
 1 Almagro aubergine
 Lamb brains
 2 ml lamb juice
 Cominos Cumin
 Oil
 Salt
 Extra virgin olive oil

Directions

METHOD
1

Leave the aubergine in water for 24 hours.

2

Remove any blood from the lamb brains with water and then bleach the meat.

3

Cut them both in half and coat in flour and oil in a frying pan, cooking both sides. Set aside.

PRESENTATION
4

Put the aubergine half on a plate and arrange the lamb brains on top.

5

Lightly pour over the juice that has been spiced with cumin and aromatic herbs. Set the trout roe on top.

6

Decorate with a small drizzle of reduced red wine.

Almagro Aubergines with Lamb Brains and Trout Roe
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