4
Sweetbreads with coffee sauce
> 60 minutes
sweetbreads
***
frying
boiling
Culinaire Saisonnier
Preparation
Rinse the sweetbreads clean (min. 10 minutes) with cold water. Blanch the sweetbreads for 10 minutes at 90°C in a court-bouillon and leave to cool. Remove the skin from the sweetbreads and pressurise lightly in the refrigerator for 2 hours.
For the sauce, roast the coffee beans in the oven for 5 minutes. Bring the jus de veau to the boil, add the coffee beans and leave to infuse. Add sambaizu rice vinegar and cook for another 1 minute.
Fry the sweetbreads in oil and clarified butter until golden brown. For the rösti, mix all ingredients and fry in oil and clarified butter along with the blanched sweetbreads. Finely slice the chestnut mushrooms with the mandolin.
Ingredients:
- sweetbreads
- 4 black salsifies
- 6 chestnut mushrooms
- salt
- pepper
- olive oil
- clarified butter
For the sauce:
- 1 l court-bouillon
- 10 coffee beans
- 200 ml jus de veau
- 20 g sanbaizu rice vinegar
For the rösti:
- 2 potatoes
- salt and pepper
- pinch of potato starch
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