Put the water, vegetables, herbs, salt and pepper in a pan and bring to the boil, add the rinsed sweetbreads and bring to the boil. Poach just below boiling point for about 30 minutes and remove from pan. Cool for 15 minutes and peel off the skin, removing veins and pieces of fat and cut into slices.
Gently cook 400 grams of cauliflower in the cream and blend with some butter to a smooth puree and season to taste.
Fry the rest of the cauliflower florets in butter until al dente, adding a spoonful of ras el hanout and some salt during the last minute. Stir the pomegranate seeds with a dash of olive oil.
Mix panko to taste with a few teaspoons of ras el hanout and coat the sweetbreads in it. Fry in plenty of neutral oil with a knob of butter until crispy and golden brown, sprinkle with a little salt.
Serve the sweetbreads on the mash with the fried cauliflower, pomegranate seeds and watercress.
French indulgence with a North African twist!
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?