Photography recipe
Fotografía Chef Signature Chef

Elaboration

Make a thin cut into the testicle and blanch in boiling water. Transfer to iced water and immediately peel the outer membrane.

Cook in clarified butter, turning and basting with butter, for 10 minutes.
 
Heat the demi-glace and add the thyme sprigs. Place the testicles in the sauce, cover and braise for 6 minutes.
 
Grind the dried...

+

Elaboration

Make a thin cut into the testicle and blanch in boiling water. Transfer to iced water and immediately peel the outer membrane.

Cook in clarified butter, turning and basting with butter, for 10 minutes.
 
Heat the demi-glace and add the thyme sprigs. Place the testicles in the sauce, cover and braise for 6 minutes.
 
Grind the dried mushrooms to a powder in a coffee grinder.

To serve

Place the testicles on a plate, pour sauce over the top, sprinkle with mushroom powder and add radish leaves.
 

-

Ingredients 4 persons
  • 4 lamb testicles
  • 80 g clarified butter
  • 30 g dried mushrooms
  • Fleur de sel
  • 200 ml lamb demi-glace
  • 100 ml olive oil
  • 1 bunch thyme
  • Young radish leaves
Recipes. The Cook & Chef Institute