Crispy fried veal sweetbread, fried raw, Jerusalem artichoke and spiced gravy!

Ingredients

  • two large veal sweetbreads
  • spice mix of coriander, ginger, parsley, white pepper salt

Spiced gravy

  • 1 tbsp white pepper
  • 1/2 clove
  • 1/2 nutmeg
  • 1/2 cardamom
  • 1/2 cinnamon
  • beef stock
  • Pedro Ximenez Sherry Vinegar / Don Millán

Jerusalem artichoke

  • Jerusalem artichoke
  • butter

Sweet and sour Jerusalem artichoke (Atjar method)

  • Jerusalem artichoke
  • 100 g sugar
  • 100 g water
  • 100 g vinegar
  • 50 g fresh curcuma
  • 2 cloves garlic

Cress

  • Basil Cress (flavour : basil / Koppert Cress)
  • Cornicabra olive oil (Valderrama)

Nutrition values

4
0 - 30 minutes
veal sweetbreads
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Recepten van Topchefs
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Preparation

Sweetbread

Sprinkle the Verstegen spice mix over the sweetbreads and let stand.

Spiced gravy

Blend the spices and let them sit in the gravy for a short while. Strain the gravy. Add a tablespoon reduced Pedro Ximenez Sherry Vinegar to the spiced gravy.

Jerusalem artichokes

Boil the Jerusalem artichokes in salted water until they are cooked. Peel the Jerusalem artichokes. Fry the peels at 160°C, until golden brown and crispy. Blend the Jerusalem artichokes with the butter until smooth. Season the puree with salt.

Sweet and sour Jerusalem artichokes

Cut the Jerusalem artichokes in a fine brunoise. Boil the rest of the ingredients. Let them steep. Strain the marinade over the curcuma.

Finally

Fry the sweetbreads in the Hojiblanca olive oil and let them cook gently. Halfway through the process, add the butter, let it bubble, then let it arrose. (drip it onto the meat)

Plating

Dress the plate with a spoon of the Jerusalem artichoke puree. Place the fried Jerusalem artichoke peel on top. Place another small dose of the puree on top of the peel, stick another small piece of fried peel into the puree and add a little bit of sweet and sour Jerusalem artichoke. Finish with the Basil Cress. Finally, drip a little bit of Cornicabra olive oil over the dish.

Source: Recepten van Topchefs - Jarno Eggen (Restaurant De Groene Lantaarn)

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