• Gilles GB

Roasted sweetbread with capers, green asparagus




A recipe from Virginie Basselot, Best Worker in France 2015, at the helm of Negresco restaurants in Nice, including the Chantecler starred restaurant, 37 Promenade des Anglais.



Still green asparagus, but they are so good, you will forgive me.


On the other hand, sweetbread, I think I only mentioned it once, particularly sought after for the finesse of its texture and taste, sweetbread, one of the jewels of French bourgeois cuisine, is a gland the thymus located at the entrance of the chest, in front of the trachea, and which disappears in adulthood.


Sweetbread, I love it, on the other hand prepare it to make it suitable for cooking ... how to say .... annoys me (well said, but it does not quite represent what I feel at this moment) to the highest point.


The combination of sweetbreads, capers, shallots, green asparagus will give this dish concentrated and tangy notes that will delight your taste buds.


For 4 people, you will need

  • 4 sweetbreads of 200 g,

  • 600 g large green asparagus,

  • 80 g capers,

  • Butter, salt, pepper, olive oil, flour,


For the veal juice with capers

  • 1.5 kg of veal breast with bone,

  • 2 shallots,

  • 2 cloves garlic,

  • 2 liters of white veal stock,

  • 5 g capers in vinegar,

  • Thyme, salt, pepper, butter.


For the veal juice with capers

  • Cut the breast from 4 to 5 cm, color in butter,

  • Add shallots, garlic, thyme, color in butter,

  • Drain, degrease,

  • Return to heat the filling and from the veal, moisten with the white veal stock,

  • Cook for 1 hour minimum,

  • Pass by treading (press the ingredients on the walls of the Chinese),

  • Adjust seasoning,

  • Add the capers and their juice,

  • Reserve.


Preparation

  • Disgorging sweetbreads overnight,

  • Blanch 3 minutes, peel and trim,

  • Press 12 hours,

  • Peel the asparagus, cut 8 asparagus into thin strips,

  • Sweat the asparagus strips in butter, add the capers,

  • Cook the remaining asparagus in salted water,

  • Drain, mash, adjust seasoning, reserve,

Cooking

  • Flour the sweetbreads, cook in the pan with oil and butter,

  • Cook until nice color,

Presentation

  • Arrange slices of asparagus and veal sweetbreads,

  • Coat with the sweetbread juice with capers,

For wine, I will have to think a little, if my favorite experts have an idea of genius, that they do not hesitate

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