Roasted Sweetbreads with Sautéed Vegetables
- 4 veal sweetbreads, 3/4 ounce (220 g) each
- 3 1/2 ounces black Périgord truffles (100 g)
- 1/2 cup veal jus (15 cl)
- 1/2 cup clarified butter (10 cl)
- 3/4 ounce butter (20 g)
- fleur de sel
- 3 1/2 ounces baby carrots (100 g)
- 3 1/2 ounces baby turnips (100 g)
- 2 ounces scallions (60 g)
- 4 purple artichokes
- 12 asparagus
- 12 pearl onions
- 12 leaves Little Gem lettuce
- 3 1/2 tablespoons light chicken stock (5 cl)
- 1 1/2 tablespoons seasoning olive oil (2 cl)
- 2 3/4 tablespooons cooking olive oil (4 cl)
- 1/2 ounce butter (15 g)
Step 1: Sweetbreads
Place the sweetbreads in a pot, and cover with cold water. Bring to a boil quickly, skim, and simmer for 2 minutes. Remove the sweetbreads and plunge into ice water until they have cooled completely.
Brush the black truffles. Wash and pat dry carefully with paper towels. Cut 1 1/2 ounces (40 g) of truffles into even matchsticks, 1/8 inch (4 mm) per side, and chop the remaining trimmings and truffles on parchment paper.
Drain the sweetbreads, pat dry, and remove the skin and the fat surrounding them. Stud with truffle sticks.
Heat the clarified butter in a cast iron pot. Season the sweetbreads with salt, and brown in the clarified butter. Add the fresh butter and cook for 20 minutes over a low heat, basting the sweetbreads often with the browned butter in the pan.
When cooked, place the sweetbreads on a stainless steel rack to drain, cover with a piece of aluminum foil, and refrigerate.
Remove the excess fat from the pot, add the chopped truffle, and brown slightly. Add the veal juice, and bring up the fond. Cook over a low heat for 5 minutes.
Remove from the heat, cover half of the pot, and infuse.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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