Calf's sweetbreads
Calf's sweetbreads
Sweetbread is a true delicacy: it is the thymus gland of young calves. The meat has a refined taste and velvety texture. Due to its limited availability, it is a special product for lovers of classic gastronomy.
Per piece +/- 200 grams
Ingrediënten
Ingrediënten
100% Veal
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Blanch the sweetbreads in salted water for 5 minutes to firm them up. Rinse in ice water and remove the membrane and excess fat. Drain and pat dry. Cut into nice, even pieces and season with salt and pepper. Dust lightly with flour for a crispy crust. Heat butter in a pan with a little oil.
2. Yarn
Cook the pieces for 2–3 minutes per side over medium heat until golden brown. Turn only once for a crispy outside and a soft, moist inside. Add a dash of veal stock to the pan for extra flavour if desired.
3. Serving
Serve with a truffle cream sauce, fried mushrooms or veal jus. Delicious with risotto, celeriac puree or a soft potato gratin. Finish with some fresh tarragon or parsley.
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