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Field Pea Dusted SweetbreadsTheWorldWideGourmet.com

Total time: 1hr to 2hr

Preparation time: 1 hour
Soaking/drying time: Overnight
Cooking time: 30 minutes in total

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:96.3 kcal

Proteins:8.6 g

Fats:5.5 g

Carbohydrate:3.3 g

Fibers:0.9 g

Sugar:1.2 g

Cholesterol:33.5 mg

Sodium:115.1 mg

Calcium:33.8 mg

Energy:483 kcal

Proteins:43.1 g

Fats:27.7 g

Carbohydrate:16.3 g

Fibers:4.7 g

Sugar:5.9 g

Cholesterol:167.8 mg

Sodium:577.1 mg

Calcium:169.6 mg

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INGREDIENTS

For 5 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

450

g

veal sweetbreads

250

ml

buttermilk

60

ml

heavy cream

60

ml

butter

250

ml

fresh peas

500

ml

vegetable broth

125

g

smoked ham hock

1

bunch of asparagus

225

g

cleaned morels

1

french shallot, minced

60

ml

butter

black truffle

black truffle vinegar

250

ml

veal jus

60

g

foie gras butter

METHOD

  1. Soak the sweetbreads in buttermilk and heavy cream overnight.
  2. Cook the field peas in the vegetable stock with the ham hock. When fully tender, drain and place in the dehydrator overnight. When completely dry, grind to a powder in a spice grinder.
  3. Blanch the asparagus in salted water until just tender. Remove the top inch (2.5 cm) of the tips and reserve for garnish. Cut the remainder of asparagus stalk into thin diagonal slices.
  4. Drain the sweetbreads from the milk. Blanch for 7 minutes in 80° C / 175° F water. Remove any sinew and portion into 60 g (2 oz.) pieces.

To serve

  1. Dip the portioned sweetbreads into heavy cream, season with salt and then dip into the field pea powder.
  2. Brown in a cast iron pan with whole butter, basting constantly while cooking. Cook gently for 3-4 minutes.
  3. Sweat the shallot in butter. Add the morels and cook until they just begin to caramelize.
  4. Add the blanched asparagus slices and warm through. Remove from the heat.
  5. Shave the black truffle into the mixture and sprinkle in the black truffle vinegar.
  6. In a shallow bowl place the cooked sweetbreads on the asparagus and morel ragout.
  7. Warm the tips in butter and place on top of the sweetbreads.
  8. For the sauce, whisk the foie gras butter into the hot veal jus. Drizzle onto plates.


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