4
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.
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