4
Crispy veal sweetbread with Marsala stock
> 60 minutes
veal sweetbreads
***
frying
sous vide
Culinaire Saisonnier
Preparation
Bring the milk to the boil with the aromatic herbs, crushed garlic, white onion and chilli. Allow to cool to 4°C (39°F) and leave the sweetbreads in this for 12 hours. Rinse with cold water, dry and cook sous vide with olive oil, crushed garlic, black pepper, rosemary
and thyme in a 65°C (149°F) water bath for 1 hour. Cool in ice water. Put the sweetbreads under light pressure, fry and glaze. Brown the vegetables with the butter and deglaze with the Marsala and white wine. Add the stock with the aromatic herbs and cook for 1 hour. Pass through a sieve and reduce until translucent. Make a sphere of all the ingredients. Mix all the ingredients for the salad.
For the sweetbreads:
- veal sweetbreads
- cloves
- rosemary
- thyme
- bay leaf
- garlic
- chilli peppers
- white onion
- 1 l whole milk
For the marsala stock:
- 700 ml Secco marsala
- 300 ml white wine Grillo
- 1 l veal stock
- 100 g butter
- 1 carrot
- 1 stalk of celery
- 1 leek
- 1 white onion
- bunch of aromatic herbs
For the vinaigrette sphere:
- filtered juice of lemon
- filtered juice of 2 limes
- filtered juice of half an orange
- 150 ml water
- 8 g gluco (calcium lactate glutanate)
- 1 g xanthan gum
- 0.4 g red pepper powder
For the mixed salad:
- salad of the season
- walnuts
- juice of 1 lemon
- juice of half a lime
- juice of half an orange
- olive oil
- salt
- pepper
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