Summary

Ingredients

• 1 brain, e.g., pork
• 0.5 ½ onion (s), peeled
• 3 clove (s)
• 1 bay leaf
• some flour, for breading
• 1 egg (s), for breading

Also:

• 1 handful daisies
• some rocket
• leaves some sugar snap peas
• 1 handful nasturtiums, leaves and flowers
• 3 physalis, cut in half
• 3 strawberries, quartered
• 3 cherry tomatoes, halved

For the dressing:

• 2 tablespoon walnut oil
• 20 g rhubarb, cut into fine cubes
• 1 tablespoon white wine vinegar
• salt and pepper
• some orange peel

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Instructions

1. Clean the ingredients for the salad and arrange on plates. Mix the ingredients for the dressing.
2. To prepare the brain, rinse it under a jet of cold water so that any remaining blood is washed away. Pat dry with kitchen paper. Carefully pull off the veins with a sharp knife or your fingers. This is very easy and can be removed in one piece, similar to pulling off a net. When there are no more traces of red veins, the brain is ready to process.
3. Then the brain is briefly boiled and fried. To do this, lard the bay leaf with the clove on the onion and bring to the boil in a small saucepan. Reduce the heat and add the brain to the brew. The water should stop bubbling. After about 10 minutes, lift the brain out with the skimmer and let it cool down. The pig`s brain is very small, but whoever has a slightly larger wild brain can now divide it into smaller pieces. Whisk an egg and turn the brain in it and then in flour. Fry the brain on each side in clarified butter until the breading is golden brown.
4. Put the brain on the salad and wet it with the dressing. Serve warm.