Sweetbreads with Vegetables
Ingredients
- Ingredients
- 400 Sweetbread
- salt
- 125 milliliters Tarragon vinegar
- 500 grams waxy potatoes
- 3 Tbsps olive oil
- 300 grams Porcini mushroom
- 100 milliliters Veal stock
- 100 milliliters Whipped cream
- 500 grams Swiss chard
- 2 Tbsps clarified butter
- freshly grated Nutmeg
Preparation steps
Soak the sweetbreads in cold water for about 2 hours. Boil 2 liters of water (approximately 2 quarts) with 1 teaspoon of salt and the tarragon vinegar, then simmer the sweetbreads in it for 15 minutes. Remove and let cool.
Preheat the oven to 200°C (approximately 400°F). Peel the potatoes and cut into 1.5 cm cubes (approximately 1/2 inch). Mix the potatoes cubes with 2 tablespoons of oil and salt and spread onto a baking sheet.Cook about 25 minutes. Clean the mushrooms and cut into thin slices. Brush with the remaining oil and add to the potatoes in the last 10-15 minutes of cooking.
Boil the veal stock with the cream and simmer for about 10 minutes. Rinse the chard and cut into thin strips. Blanch in a pot with salted water for about 1 minute, then drain and keep warm.
Skin the sweetbreads and cut into bite-size pieces. Brown on all sides in hot butter and season with salt and pepper.
Make the cream broth frothy. Mix the chard with the potatoes and season with salt and nutmeg. Serve with the sweetbread and mushrooms on plates, topped with the foam.
