Veal Brains with Leek-Potato Purée and Green Butter Sauce
Inspired by the horror film Substance, this elegant recipe features veal brains atop a silky leek and potato purée, finished with a vibrant green butter sauce made with capers, lemon, and butter. Perfect for adventurous eaters, this dish blends bold flavors and fine dining techniques with a cinematic twist.
Equipment
- 1 Pot
- 1 Saucepan
- 1 Citrus juicer
Ingredients
- 1 veal brain
- 1 liter water
- 20 ml vinegar
- 1 leek
- 1 potato
- Salt to taste
- 100 g butter
- Juice of 1 lemon
- Freshly ground black pepper to taste
- 4-5 capers
- Green food coloring
- Fresh parsley chopped for garnish
Instructions
Cooking the veal brain:
- In a large pot, bring water with vinegar to a boil.
- Add the veal brains to the boiling water and simmer on low heat for 20 minutes. Once cooked, drain gently and set aside.
Preparing the leek and potato purée:
- Peel and chop the potatoes.
- Clean the leek thoroughly and cut it into pieces.
- Boil the potatoes and chopped leek together in salted water until tender (about 20 minutes).
- Drain the water, then add 50 g butter and blend everything until smooth. Season with salt to taste.
Green butter-lemon sauce with capers:
- Squeeze the juice from 1 lemon and pour it into a small saucepan.
- Add capers, freshly ground black pepper, and a pinch of salt. Bring the mixture to a boil.
- Once boiling, lower the heat and add 50 g butter. Stir until it melts completely.
- For a dramatic Substance touch, add a few drops of green food coloring.
Assembly:
- Pour the green butter sauce onto the plate first.
- Place the leek and potato purée on top of the sauce.
- Then, position the veal brains on top of the purée.
- Garnish with chopped parsley.
Video
Notes
- Substitute Options: If you can’t find veal brains, you can substitute with lamb brains or other organ meats, but cooking times may vary slightly.
- Green Food Coloring: The green food coloring in the butter sauce is optional, used for aesthetic purposes to reference the film Substance. If you’re not a fan of artificial coloring, you can leave it out, and the dish will still taste great.
- Flavor Enhancements: For added depth of flavor, you can sauté the leeks before boiling them with the potatoes. This adds a slightly caramelized sweetness to the purée.
- Cooking the Brains: Be careful not to overcook the veal brains as they can become too firm. Keeping them tender is key for a delicate texture. Check them after 10-15 minutes of boiling.
