Sweetbread and asparagus

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal sweetbread

Difficulty: ***

Cooking methods: boiling deep-frying

Source: Culinaire Saisonnier

Preparation

Rinse the sweetbreads under running water for approx. 1 hour and bring to the boil in a court bouillon. Remove from the heat immediately and allow to cool in the liquid. Prepare the sweetbreads. Pressurise and store in the refrigerator for 24 hours. Portion the sweetbreads and place in buttermilk with vadouvan powder for 2 hours. Roll the sweetbreads through 2 beaten eggs and the flour. Deep-fry for 2 to 4 minutes at 180°C (356°F).

Put the asparagus in cold water with a pinch of salt. Bring to the boil, simmer gently for 3 minutes and allow to cool in its own liquid. Portion the asparagus and char them on the burner. Make asparagus ribbons. Peel raw asparagus from the bottom to the top using a peeler. Season with olive oil and salt and roll. Blanch the tenderstem broccoli and cool on ice water. Char them on the gas burner.

Blanch the romanesco and cool on ice water. Then place the romanesco in cold sweet and sour for 4 hours. For the sweet and sour, boil all the ingredients and strain through a sieve. For the vinaigrette, boil the shallots with the vinegar until lightly caramelised. Add the vadouvan and stock and cook for 5 minutes. Add the veal gravy and leave to infuse at 80°C. Pass through a sieve and reduce to the desired thickness. Dress harmoniously on a plate.

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