Farm-Raised Veal Sweetbreads with Artichokes, Asparagus and Morels
- 4 veal sweetbreads, 1/2 pound (230 g) each
- 2 tablespoons olive oil (3 cl)
- 1 1/2 ounces butter (40 g)
- 1 cup veal jus (20 cl)
- 1 cup whipped cream (20 cl)
- cooking olive oil
- fleur de sel
- 6 baby purple artichokes
- 24 large asparagus
- 8 1/2 ounces fresh morel mushrooms, medium-sized (240 g)
- 3 ounces butter (80 g)
- 1/2 cup pot au feu stock (10 cl)
- 2 cloves garlic
- 2 fluid ounces morel juice (6 cl)
- morel mushroom salt
Step 1: Sweetbreads
Blanch the sweetbreads very quickly, making sure that they do not begin cooking. Cool over ice and press for 3 hours.
Slice the sweetbreads into 4 perfectly oval noix, approximately 3/4 ounce (220 g) each. Season with salt, and sear in olive oil in a copper sauté pan. As they cook, add butter and baste when it becomes frothy. When cooked, set aside on a rack in a warm place.
Step 2: Vegetables
Shape the purple artichokes, taking care not to remove too many leaves. Slice in two, and remove the choke.
Peel the asparagus, leaving only the tips and removing all the leaflets.
Sauté the raw asparagus and artichokes in some olive oil in a sauté pan. Season with fleur de sel, cover, and continue cooking so that the asparagus cooking juices remain in the pan, shortening the overall cooking time.
Remove the stems from the morels, and shape the mushrooms evenly. Wash in a lot of warm water, two or three times if needed.
Sear the morels in frothy butter in a cast iron pot along with the crushed, unpeeled garlic cloves. Season lightly with morel salt and moisten with pot au feu stock, then simmer slowly for 10 minutes.
Remove the morels from their cooking juices, and sweat in frothy butter. Pour in the morel juice, add a dab of butter, and simmer over a low heat to let the sauce thicken slowly, so that it coats the morels nicely when served.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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