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

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal sweetbreads

Difficulty: ***

Cooking methods: frying

Source: Recepten van Topchefs

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 (320°F), 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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