Maple-Glazed Sweetbreads, Fennel with Turmeric and Cherry TomatoesTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:110.3 kcal
Proteins:9.6 g
Fats:4 g
Carbohydrate:9.4 g
Fibers:1.6 g
Sugar:2.5 g
Cholesterol:30.7 mg
Sodium:359.7 mg
Calcium:33.2 mg
Energy:620 kcal
Proteins:54.1 g
Fats:22.5 g
Carbohydrate:52.6 g
Fibers:9 g
Sugar:14.2 g
Cholesterol:172.4 mg
Sodium:2022.6 mg
Calcium:186.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
600
g
sweetbreads
60
g
flour
30
ml
olive oil
30
g
chopped shallot
15
ml
wine vinegar
60
ml
maple syrup
250
ml
veal stock
5
ml
chopped ginger
salt and freshly ground pepper
8
red cherry tomatoes
maple sugar
*Fennel with Turmeric
2
fennel bulbs, in very fine dice
30
ml
olive oil
5
ml
turmeric
salt and pepper
METHOD
- Prepare the fennel with turmeric: in a skillet with a little oil, sauté the finely diced fennel over low heat. Add the turmeric, fleur de sel and pepper. Keep hot.
- Blanch the sweetbreads for 10 minutes in boiling water. Refresh in cold water. Remove the skin and veins from the sweetbreads and slice them thinly. Flour lightly. In a non-stick skillet with a little oil, brown the sweetbread slices on each side. Remove from the pan and keep hot.
- Add the chopped shallots to the skillet. Deglaze with wine vinegar and add the maple syrup. Caramelize lightly. Add the veal stock and ginger. Reduce. Correct the seasoning.
- Make a cross-shaped incision in the tops of the cherry tomatoes. Pour in a drizzle of olive oil. Season with salt and pepper and roast for 5 minutes at 180o C (350° F).
Presentation
- Place some of the fennel with turmeric on each plate.
- Place on the sweetbreads and spoon some of the sauce all around. Add the cherry tomatoes and garnish with maple sugar.
.........
Quebec Maple Producers Federation - The Maple Route on The Worldwide Gourmet
CHEF'S NOTES
A symbol of Quebec City, the Château Frontenac houses the Terrace Café, under the leadership of Jean Soulard. Whether with pancakes or in cakes and fruit desserts, maple sugar or maple syrup is always present. These maple-glazed sweetbreads alone are worth the detour.
