Calf's Brain with Brown Butter and Capers
Calf's Brain with Brown Butter and Capers is a classic French bistro dish where delicate, creamy brain lobes are typically poached, then pan-seared in nutty brown butter and finished with briny capers and lemon. The primary ingredients are calf's brains, butter, capers, and often parsley, with a preparation that highlights the ingredient's unique texture.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates. It is an exceptional source of vitamin B12, selenium, and omega-3 fatty acids, with a typical serving containing roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 20 g |
| Carbs | 1 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Vitamin B12 | 15 mcg |
| Selenium | 45 mcg |
| Phosphorus | 350 mg |
| Riboflavin (B2) | 0.5 mg |
| Niacin (B3) | 4 mg |
| Copper | 0.4 mg |
| Choline | 250 mg |
| Omega-3 (DHA) | 500 mg |
Per 1 serving (approx. 150 g, cooked) · estimated, varies by recipe
💡 What's interesting
Culturally, this is a traditional example of 'nose-to-tail' eating, prized in French cuisine for its rich, custard-like texture. Nutritionally, the brain is one of the most concentrated natural sources of the omega-3 DHA, which is crucial for brain health.
