4
Veal sweetbread / shiitake / pepper beurre blanc
30 - 60 minutes
sweetbread
***
frying
boiling
Culinaire Saisonnier
Preparation
Rinse the sweetbreads in salted water, bring the stock to the boil and place the sweetbreads in the stock. Let it boil well for a few minutes and turn off the heat. Allow to cool in the liquid. Remove the membrane from the sweetbreads. Make a gel from all the ingredients.
Fry the peppercorns well in a pan, deglaze with cognac and the white wine and reduce. Add the veal gravy and cream, bring to a gentle boil, then blend with the butter and season to taste. Cut the sweetbreads into good sized pieces, sprinkle with salt and pepper and flour lightly. Fry them nice and crispy and baste with some butter. Fry the shiitake and add the shallot and chives at the end.
Dress harmoniously on a plate.
Ingredients:
- Tahoon Cress
For the sweetbread:
- 2 pcs sweetbread
- vegetable stock
For the madeira gel:
- 7 dl madeira
- 2 dl port
- 150 g sugar
- 50 g sushi vinegar
- 1 g agar
For the shiitake:
- 150 g shiitake
- 1 shallot
- 20 g chives
For the pepper beurre blanc:
- 10 g dried peppercorns
- 10 g green peppercorns
- cognac
- white wine
- 100 g veal gravy
- 150 g cream
- 30 g cold cubes of butter
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