4
Veal sweetbreads with cauliflower and ras el hanout
30 - 60 minutes
sweetbreads
*
frying
Preparation
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!
Ingredients:
- 1 kg sweetbreads
- 2 l water
- 200 grams of winter dish cubes
- 200 grams of celeriac cubes
- 150 g onion, chopped
- 150 grams of sliced leeks
- 5 sprigs of thyme
- 5 bay leaves
- salt and pepper
Paneer:
- 200 grams of panko
- ras el hanout
Puree:
- 700 grams cauliflower florets
- 100 ml cream
- butter
Other:
- seeds of 1/2 pomegranate
- watercress
- olive oil
- salt and pepper
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