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Recipe : ** Veal Sweetbreads Meunière Wrapped In Spinach With Persimmon Purée

Veal Sweetbreads Meunière Wrapped In Spinach With Persimmon Purée
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    30 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • crushed tomato
  • black olive, finely diced
  • chives
  • chervil
  • persimmon (kaki) purée
  • red wine sauce
  • 60 g veal sweetbreads
  • 60 g lamb sweetbreads
  • 40 g spinach
  • 40 g mushrooms

  • Recipe preparation steps

  • 1
    Blanch one spinach leaf per person in boiling water with a pinch of salt for a few seconds; sauté the rest of the spinach with the mushrooms.
  • 2
    Sauté the lamb and veal sweetbreads in butter.
  • 3
    Place the spinach and mushroom mixture onto a blanched spinach leaf - if the leaf is not large enough, overlap two smaller leaves - place the sweetbreads on top and wrap up.
  • 4
    Heat the red wine sauce in a saucepan; pour onto a plate; place the spinach-wrapped sweetbreads on top; garnish with a spoonful of the persimmon purée, and with the tomatoes, olives and chives that have been dressed with olive oil.
  • Ready !