dinner · everyday
Sweetbreads with cauliflower and black truffle cream sauce
Golden, juicy seared veal sweetbreads and blanched cauliflower in a reduced stock and cream sauce, finished with black truffle.
- Time
- 60min
- Steps
- 6
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Soak the sweetbreads in cold water 1-2 hours. Poach in simmering water with the salt and vinegar for 3 minutes, then plunge into ice water. Peel off the membrane and break into bite-size pieces.
-
2
Blanch the cauliflower 2 minutes and shock in ice water.
-
3
Sauce: soften the shallot in a little butter, add the wine and reduce, then the stock and reduce to about 100 ml. In another pan reduce the cream until it just starts to split but is still thick, then whisk into the stock reduction until it coats a spoon. Season with salt and lemon.
-
4
Dust the sweetbreads in flour, season, and sear in the oil and butter until golden and just cooked through, 3-4 minutes. Don't overcook.
-
5
Warm the cauliflower in the sauce, add the sweetbreads and turn to coat lightly.
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6
Plate and finish with shaved truffle or a few drops of truffle oil.
