Fried veal sweetbread with cauliflower and fermented garlic

Ingredients

  • 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
Carbohydrates (gram) undefined
Cholesterol (milligram) undefined
Fat (gram) undefined
Fiber (gram) undefined
Protein (gram) undefined
Saturated Fat (gram) undefined
Serving Size undefined
Sodium (milligram) undefined
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Unsaturated Fat (gram) undefined

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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