Name: Crisp-Fried Bull Testicle with Sprouts and Parsnip Emulsion
Yield: Serves 6
Ingredients: 3½ ounces (100 g) organic wheat grains of sprouting quality; 1 bundle of soup herbs (e.g., leek tops, parsley sprigs); Salt and freshly ground pepper; A little all-purpose flour; 6½ tablespoons (100 ml) water; Salt and peppercorns; Neutral-tasting oil; Maldon sea salt; Panko bread crumbs; Egg white; 1 tablespoon (12 g) yeast flakes; 6½ tablespoons (100 ml) milk; Pinch (0.25 g) of xanthan gum; 1 sprig of lovage; 1 cup (250 ml) water or chicken stock; ⅕ cup (50 ml) neutral-tasting oil; 1 large bull testicle (about 21 ounces [600 g]); Sprigs of thyme; 1 tablespoon (15 ml) malt vinegar; 6½ tablespoons (100 ml) good white wine vinegar; 1 cup (250 ml) dry white wine; 1 large onion; 1 carrot; ½ pound (250 g) parsnips; Water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

In this recipe, bull testicles are the turned into a savory delicacy.

Ingredients

Sprouts

3½ ounces (100 g) organic wheat grains of sprouting quality
1 tablespoon (

Starter

Method

Prepare the Sprouts

The sprouts must be prepared several days ahead of time.
Soak the wheat grains in water with a little vinegar for 8 hours.
Rinse the wheat grains and place them on trays to sprout.
Place the trays in a cool place with ample light and rinse the wheat berries carefully twice daily for 3–5