Veal sweetbreads with black garlic and a wild mushroom sauce
Requirements
Ingredients for 2
- 500g veal sweetbreads
- milk
- 8 peppercorns
- ½ bulb of garlic
- 5 sprigs of thyme
- salt and pepper
- flour
- butter
- 4 cloves of black garlic
- pea shoots
For the black garlic mayo
- basic mayonaise
- black garlic
- grapeseed oil
For the wild mushroom sauce
- 150 g dried girolle mushrooms
- 2 lemongrass stalks
- 10 peppercorns
- a large pinch of salt
- 4 sprigs of thyme
- ½ bulb of garlic
- 3 shallots
- a good glug of Noilly Prat
- 250 ml chicken stock
- 500 ml cream
- few knobs of butter
Our recipe
Veal sweetbreads, an often misunderstood and unappreciated delicacy that many have yet to fully discover. Nevertheless, this soft and creamy delicacy deserves a place of honour on your plate. Preparing veal sweetbreads requires some technique, but with the right approach, you can enjoy a dish that has no equal.
In our recipe, we bring veal sweetbreads to life with a surprising twist. We combine them with black garlic, which adds a deep, aromatic flavour. And if that is not enough, we serve them with a sumptuous forest mushroom gravy, which ensures an explosion of flavour in every bite.
Expand your culinary horizons and discover the perfect balance of spiciness, creaminess and earthy notes.
Preparation
- Soak the veal sweetbreads overnight in salted water. Rinse well to remove any blood. Then place the sweetbreads in a saucepan with the milk, peppercorns, garlic and thyme and bring to the boil. Remove the sweetbreads after 5 minutes and trim. Season with salt and pepper, coat in flour and fry in butter until crispy.
- Add the garlic cloves to all the ingredients for the mayon-naise (except for the grapeseed oil). Place everything into a blender or Thermomix bowl and mix for a few seconds. Gradually add the grapeseed oil until the mayonnaise has the desired texture. Transfer to a piping bag.
- Stew all the ingredients for the sauce in a saucepan, deglaze with the Noilly Prat, reduce and add the chicken stock and cream. Simmer for 2 hours, season and whisk in some knobs of butter.
- Garnish with the pea shoots.
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