Crumbed Lamb's Brains with Sauce Gribiche

Crumbed Lamb's Brains with Sauce Gribiche Ingredients 500g lamb's brains 1 tablespoon white wine vinegar 1 fresh bay leaf ¼ tsp black peppercorns 50g (⅓ cup) plain flour Sea salt and cracked white pepper, to season 2 eggs 1 cup panko breadcrumbs Neutral oil, for shallow frying Sauce gribiche 4 eggs 1 tbsp Dijon mustard 1 tbsp white wine vinegar 120ml neutral oil (grapeseed or similar) 2 tbsp capers 2 tbsp cornichons, finely chopped 1 tbsp finely chopped flat-leaf parsley 1 tbsp finely chopped fresh tarragon Sea salt and cracked white pepper, to season Method Step 1: Prep the brains Add 1 tbsp salt to 1L of cold water and soak the brains in it for 1 hour, changing the water once with fresh cold salted water. Drain the brains and gently peel away any membrane and blood vessels. Bring a medium saucepan of water to a simmer over medium heat. Add the vinegar, bay leaf, 0.5 tbsp salt and peppercorns. Lower the brains in and poach over a med low heat for 8 minutes (you should have some very small bubbles but not a rolling boil). Drain the brains on some paper towel or cloth lined wire rack over a tray and place in the fridge to cool completely. Step 2: Make the sauce gribiche Cook the eggs in a medium saucepan of boiling water for 8 minutes, to hard boil. Remove the eggs with a slotted spoon and plunge into iced water to cool for 10 minutes. Peel the eggs and separate the yolks and whites. Place the yolks in a large bowl and mash with a fork. Mix in the mustard and vinegar. Slowly whisk in the oil to form a loose, mayonnaise-like emulsion. Season with salt and pepper. Finely chop the egg whites, cornichons and capers then add to the sauce along with the parsley and tarragon. Mix well and season with salt and white pepper. Transfer to a serving bowl. Step 3: Coat the brains Place the flour in a shallow bowl or tray and season with salt and pepper. Lightly beat the eggs and place in another tray. Place ¾ of the breadcrumbs in a shallow tray, then the rest on a plate or tray for the finished brains. Slice the brains in half vertically, then toss in the flour, shaking off any excess. Coat them in the egg, then the breadcrumbs. Transfer to the plate with the additional breadcrumbs. Step 4: Cook and serve Heat enough oil in a deep frying pan to shallow fry, over a medium-high heat. Fry the brains for 4-5 minutes on each side, until golden and crisp. Drain them on a wire rack or some paper towel and season with salt. Serve immediately with the sauce gribiche.