Caramelised calf brains, capers and beurre noisette

Ingredients

Store Cupboard

Oils & Vinegars

  • 2 tbsp of olive oil

Dairy

  • 125g of salted butter, diced
  • 150g of unsalted butter, chilled and diced
  • 50ml of double cream
  • 50ml of whole milk

Salad & Fresh Herbs