[cooked-sharing]
Tiempo de preparación45 minsTiempo de cocción10 minsTiempo Total55 mins
Almagro Aubergines with Lamb Brains and Trout Roe
INGREDIENTS
1 Almagro aubergine
Lamb brain
2 ml lamb juice
Cominos Cumin
Oil
Salt
Extra virgin olive oil
METHOD
1
Leave the aubergine to soak 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.
CategoríaAubergines
Ingredientes
INGREDIENTS
1 Almagro aubergine
Lamb brain
2 ml lamb juice
Cominos Cumin
Oil
Salt
Extra virgin olive oil
