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Recipe : ** Calf'S Sweetbreads With Licorice And Roasted Carrots With Gingerbread

Calf'S Sweetbreads With Licorice And Roasted Carrots With Gingerbread
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    48 h
  • Ready in
    48 h 45
  • Price
    Very friendly budget
  • Rate:
             
 
*The spice powder is made by pulverizing a piece of dry gingerbread (pain d'épice) in a food processor. ** A ladle with a little pouring spout is ideal for pouring sauces.
 

Categories

Recipe's Ingredients

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  • 2 sticks of licorice
  • 1 knob of butter
  • 20 young carrots, with tops
  • white chicken stock
  • olive oil
  • 800 g calf's sweetbreads
  • 20 g powdered gingerbread (pain d'épice)*
  • 250 ml milk
  • 250 ml veal jus

  • Recipe preparation steps

  • 1
    Soak the sweetbreads in water for 2 days to remove any impurities, then blanch them for 2 minutes, skin them and divide into 4 portions of 180 g (6 oz.) each. Into each one, stick a half stick of licorice, halved lengthwise.
  • 2
    Peel the carrots, reserving the tops. Begin cooking the carrots in olive oil, add a little white chicken stock and powdered gingerbread and cook until the liquid has reduced completely. At the end, sprinkle with powdered gingerbread.
  • 3
    Heat the oil to 160°C. Fry the carrot tops; drain and set aside on paper towel.
  • 4
    Cook the sweetbreads in oil in a skillet; when they are nicely browned, add a knob of butter. Deglaze with a ladleful** of veal juice and glaze under the salamander for a few seconds. Bring the milk to a boil and add some grated licorice and salt. Froth with an immersion blender.
  • 5
    Presentation: Place the sweetbread brochette in the center of the plate and arrange the carrots harmoniously. Garnish with a sprig of fried carrot top, some licorice foam and the veal jus
  • Ready !