Brain on wild herb salad with rhubarb dressing

Ingredients for 3 servings:

• 1 brain, e.g. from a pig
• ½ onion(s), peeled
• 3 cloves
• 1 bay leaf
• some flour, for breading
• 1 egg(s), for breading
• 1 handful of daisies
• some rocket
• some leaves of sugar snap pea plants
• 1 handful of nasturtiums, leaves and flowers
• 3 physalis, halved
• 3 strawberries, quartered
• 3 cherry tomatoes, halved
• 2 tbsp walnut oil
• 20 g rhubarb, cut into fine cubes
• 1 tbsp white wine vinegar
• salt and pepper
• some orange peel

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Clean the salad ingredients and arrange them on plates. Mix the dressing ingredients together. To prepare the brain, rinse it under cold running water to remove any traces of blood. Pat dry with kitchen paper. Carefully remove the blood vessels with a sharp knife or your fingers. This is very easy and can be removed in one piece, similar to peeling off a net. When no trace of red veins remains, the brain is ready to use. Then boil the brain briefly and sauté. To do this, stud the bay leaf with the clove onto the onion and bring to a boil in a small saucepan. Reduce the heat and add the brain to the broth. The water should no longer be bubbling. After about 10 minutes, remove the brain with a slotted spoon and let it cool. Pork brains are very small, but if you have larger game brains, you can cut them into smaller pieces. Beat an egg and coat the brain in it, then coat it in flour. Fry the brain on each side in clarified butter until golden brown. Place the brain on the salad and drizzle with the dressing. Serve warm.