4
Sweetbread with suneli spices
> 60 minutes
veal sweetbread
***
frying
Culinaire Saisonnier
Preparation
Leave the sweetbread in water
with salt overnight. Then poach it in court bouillon and trim. Steam the cauliflower with the beurre noisette sous vide for 7 minutes. Blend all ingredients smooth in the thermoblender and press through a sieve. For the sauce, sauté the vegetables in butter, add the spices and deglaze with the wine. Add the stock, reduce, strain and add the cream. Heat the beurre noisette and leave to infuse
with the hay and tea. In this butter, fry the sweetbread until golden brown. For the glaze, reduce the kombucha with the spices and add the jus de veau. Coat the golden-brown fried sweetbread with this. Bring all the ingredients for the gel to the boil. Pour, allow to harden and blend smooth, fry the Shimeji in beurre noisette. For the chutney, braise the shallot in butter, add the vinegar with the spices and white wine. Simmer gently for an hour, add the apricots and make a chutney.
***
Suneli is a spice mix that Greek immigrants introduced to Greece when they were expelled from Pontus. Pontus is an area located on the Turkish coast that was inhabited by a Greek minority. After Greece gained independence, these Greek citizens were deported from Pontus and took this spice mix with them. The Suneli spice mix includes coriander, turmeric, pepper, parsley and other various wild spices.
Ingredients:
- split cashew nuts
- nasturtium
- Shimeji
For the veal sweetbread:
- veal sweetbread
- court bouillon
For the cauliflower florets:
- cauliflower
- Beurre noisette
For the cashew cream:
- 200 g boiled celeriac
- 100 g cashews
- 50 g butter
- 50 g chicken broth
For the suneli sauce:
- 1 onion chopped
- 1 fennel finely chopped
- 1/4 celeriac finely chopped
- butter
- 20 g suneli spices
- 300 g white wine
- 2 l veal stock
- 200 g cream
For hay butter:
- beurre noisette
- hay
- mountain tea
For the glaze:
- kombucha made from mountain tea
- suneli spices
- jus de veau
For the sideritis ponzu gel:
- 350 g kombucha from Greek tea
- 150 g ponzu
- 5 g agar
- 1 g xanthan gum
For the chutney of apricot, onion and suneli:
- 2 shallots finely chopped
- 100 g apricot finely chopped
- 50 g butter
- 100 g white balsamic vinegar
- 5 g suneli spices
- 200 g white wine
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