Jaques Reymond

Lamb brain with a papillotte of fresh slippery jack mushrooms, a warm salad of roquette and baby spinach

Serves 4 Ingredients

12 large slippery jack mushrooms
150g roasted crushed hazelnuts
4 sprigs of wild thyme
100g of Parmesan shavings
4 garlic cloves
8 sliced red shallots
100ml pure virgin olive oil
1handful of roquette salad
salt and pepper
1tbsp balsamic vinegar
50ml hazelnut oil
Lamb Brains
4 lamb brains
1tsp diced tomatoes
1tbsp blanched ginger julienne
1tbsp baby capers
100ml reduced veal juice
1tbsp balsamic vinegar

Method

Lay down a large sheet of aluminum foil.

Place the mushrooms on the foil and sprinkle with sliced shallots, garlic, hazelnuts, wild thyme and seasoning.

Pour 50ml of hazelnut oil and 80ml olive oil over the mushrooms.

Place parmesan shaving on top and cover with another sheet of foil.

Close tightly.

Cook in hot oven for 10 minute.

Open the papillotte, place the mushrooms on serving plates and add the vinegar to the natural juice which are in the foil.

Pour this juice over the mushrooms

Serve with a warm salad of roquette and baby spinach tossed in a wok with the remaining oils.

Lamb Brain

Soaked overnight and clean of all blood vessels

Braised in the oven for 10 minutes with hazelnut oil and fresh butter.

Deglaze natural cooking juices with the julienne of blanched ginger, diced tomato, small baby capers, balsamic vinegar and reduced veal juice.

Place the brain on top of the mushrooms and pour the juices over.