Roasted Sweetbreads with Sautéed Vegetables

Credit: Didier Loire
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Instructions

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.

Step 2: Vegetables

Peel, wash and drain all of the vegetables.

Cut the baby carrots and turnips into 1/15 inch (2 mm) thick slices.

Cut the scallions into 1/2 inch (1.5 cm) long pieces.

Remove the leaves from the purple artichokes, and peel them. Set aside the tender part at the base of the leaves, then cut the rest of the artichokes into 1/15 inch (2 mm) thick slices.

Cut the asparagus 2 inches (5 cm) from the tips, and split them lengthwise.

Shell the peas and peel the pearl onions.

Heat some olive oil in a saucepan over high heat. Add all of the vegetables, season with salt, and brown lightly for 3 minutes. Moisten lightly with light chicken stock, cover, and simmer until the vegetables have cooked but are still a bit firm.

At this point, add the lettuce and a dab of butter, and moisten with seasoning olive oil. Reduce the cooking juices by emulsifying them until about 2 tablespoons (3 cl) remain, then season as needed.

Step 3: Plating

Serve the sautéed vegetables attractively on plates topped with a small teaspoonful of the cooking juices. Warm the sweetbreads, and place on top of the vegetables. Surround the dish with a ribbon of truffled veal jus.

Sprinkle with some fleur de sel, season with freshly ground pepper and serve immediately, piping hot.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits