Fried veal sweetbread with cauliflower and fermented garlic


  • 2 pieces veal sweetbread
  • half-salted farm butter
  • 300 g cauliflower
  • 8 cloves of fermented garlic
  • veal gravy
  • Szechuan buttons
  • lemon verbena
  • Sansho pepper
Amount of people 4
Preparation Time 0 - 30 minutes
Veal product veal sweetbread
Difficulty *
Calories (kCal) undefined
Source Culinaire Saisonnier
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Briefly blanch the sweetbread and then immediately cool it in ice water. Thoroughly peel the sweetbread and colour the flattop grill. Continue to cook it in a generous amount of butter and continuously bast the sweetbread until cooked.

Cook the cauliflower in salted water, strain and mix with 20% of its weight in butter until smooth. Slice the sweetbread and season with Szechuan buttons, lemon verbena and Sansho pepper.

Serve with cauliflower puree and fermented garlic. Serve gravy separately.

Source: Culinaire Saissonier.


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