Cervelles Au Beurre Noir

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Servings: 8 Difficulty: Advanced
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Delicate calf's brains pan-fried and served with a nutty brown butter, caper, and parsley sauce.
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This classic French dish, Cervelles au Beurre Noir, showcases the delicate, custard-like texture of calf’s brains. The brains are gently poached, lightly dredged in seasoned flour, and pan-fried until just golden. They are then smothered in a rich, nutty brown butter sauce brightened with lemon juice and briny capers. The combination of the tender brains and the savory, slightly bitter beurre noir creates a sophisticated flavor profile. Garnished with fresh parsley, this is an elegant appetizer or light main course best served immediately while hot. It is a traditional delicacy that highlights simple, high-quality ingredients prepared with care.

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Cervelles Au Beurre Noir

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 378.9

Description

This classic French dish, Cervelles au Beurre Noir, showcases the delicate, custard-like texture of calf's brains. The brains are gently poached, lightly dredged in seasoned flour, and pan-fried until just golden. They are then smothered in a rich, nutty brown butter sauce brightened with lemon juice and briny capers. The combination of the tender brains and the savory, slightly bitter beurre noir creates a sophisticated flavor profile. Garnished with fresh parsley, this is an elegant appetizer or light main course best served immediately while hot. It is a traditional delicacy that highlights simple, high-quality ingredients prepared with care.

Ingredients

Directions

  1. Prepare the calf's brains by removing any membranes and rinsing gently; pat them completely dry with paper towels.
  2. Mix the flour and salt together in a shallow bowl.
  3. Lightly dredge each brain set in the seasoned flour, shaking off any excess.
  4. Melt 1/4 cup of the butter in a large skillet over medium heat.
  5. Place the floured brains in the skillet and saut&# 195;© until lightly browned on both sides.
  6. Reduce the heat to low and continue to cook gently for 10 to 15 minutes, turning occasionally, until heated through but still tender.
  7. Transfer the cooked brains to a hot platter and cover to keep warm.
  8. Add the remaining 1/2 cup of butter to the same skillet.
  9. Heat the butter over medium heat, swirling the pan constantly, until it foams and turns a light golden brown with a nutty aroma.
  10. Immediately remove the pan from the heat and stir in the lemon juice.
  11. Return the pan to low heat briefly to allow the butter to foam again, if necessary.
  12. Pour the hot brown butter sauce over the brains on the platter.
  13. Sprinkle generously with chopped parsley and capers before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 378.9kcal
% Daily Value *
Total Fat 36.6g57%
Saturated Fat 23.0g115%
Cholesterol 96.8mg33%
Sodium 5164.7mg216%
Total Carbohydrate 12.0g4%
Dietary Fiber 0.4g2%
Sugars 0.2g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beurre noir, brains, brown butter, calf brains, capers, cervelles, french cuisine, lemon, offal, parsley, pan fried, rich, traditional
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