Veal sweetbreads
Veal sweetbreads
1. Soak the sweetbreads in cold water for an hour, then trim away
any membrane or unappetising looking tubes from the outside
- 750g of veal sweetbreads
2. Place the sweetbreads in a pot with a dash of vinegar, the chopped
shallot and some pepper. Cover with water, then top with
a circle of greaseproof paper and bring to the boil. Simmer gently for 3 minutes, then remove from the heat and leave to cool
- 1 dash of vinegar
- 1 shallot, chopped
- water
- pepper
3. Preheat the oven to 200°C
4. Remove the sweetbreads from the pan and cut them into thick, even slices and season with salt and pepper. Place a frying pan over a high heat until it starts to smoke, then brush the slices with olive oil and crisp the slices on each side – you will probably need to cook the slices in two batches in order to keep the pan hot enough to caramelise the meat
- salt
- olive oil, for frying
5. Transfer the sweetbreads to the oven and cook for 10 minutes, reserving the juices from the pan
6. Meanwhile, make the mustard dressing. Whisking together the mustard, egg yolk and vinegar and gradually whisk in the oils until emulsified
- 1 tbsp of Dijon mustard
- 1 egg yolk
- 1 tsp white wine vinegar
- 100ml of sunflower oil
- 100ml of olive oil
7. In a small saucepan heat the water with the shallot, capers and parsley until it reaches boiling point. Remove from the heat and whisk in enough of the mustard dressing until it combines and thickens to form a sauce - aim for the consistency of double cream
- 100ml of water
- 1 tbsp of capers
- 1 tbsp of shallots, chopped
- 1 tbsp of chopped parsley
8. To serve, spoon the mustard dressing onto warmed plates. Lay the sweetbreads on top along with a spoonful of sauerkraut and pour over some juices from the pan. Serve immediately
- 1 tbsp of cabbage
Source: Great British Chefs.