4
Veal sweetbreads and langoustine
30 - 60 minutes
veal sweetbreads
*
frying
poach
Culinaire Saisonnier
Preparation
Poach the veal sweetbreads in the court bouillon and leave to cool to lukewarm to be able to peel them properly. Place back in the bouillon and leave to cool completely.
Peel the langoustines. Cut thin slices of the pumpkin, arrange in a circle and cover with the sweetened white wine vinegar. Cook the remaining pumpkin and blend until smooth. Fill a piping bag and keep it warm.
Fry the sweetbreads until crisp in the clarified butter and also fry the langoustine in this. Dress everything harmoniously on the plate.
Ingredients:
- veal sweetbreads
- langoustine
- pumpkin
- cresses
- court bouillon
- sweetened white wine vinegar
- clarified butter
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