Sweetbreads with roast cos lettuce and burnt bread sauce

Sweetbreads with roast cos lettuce and burnt bread sauce

By
From
Marque
Serves
10
Photographer
Stuart Scott

The worship of the sweetbread is one of the defining elements of the French table. It is a little ironic that while supply of sweetbreads in Australia is often limited, one can often be eating an Australian sweetbread in France. Issues of global trade aside, this is a comforting dish: sweetbreads on toast.

Ingredients

Method

  1. Begin this recipe one day in advance. Take ten 80 to 100 gram veal sweetbreads and soak them for 24 hours in 5 litres of water, changing the water three times.
  2. Make a nage by combining 4 litres water with 150 grams white wine vinegar, 1 tablespoon brown sugar, 1 teaspoon table salt and some freshly ground white pepper. Peel and dice 1 carrot, 1 brown onion, 1 celery stalk and 3 garlic cloves. Add the mirepoix to the nage along with 1 fresh bay leaf and 1 thyme sprig and bring to the boil. Add the sweetbreads and gently poach for 4 minutes, then lift them out of the liquid, cool a little, then peel the skin off with a turning knife while they are still warm. Remove any visible veins by gently pulling them out. Keep the sweetbreads as intact as possible. Place the sweetbreads on a lined tray and cover with plastic wrap. Place a tray on top and refrigerate under pressure, which will give the sweetbreads a more attractive shape.
  3. Cut 5 heads of baby cos lettuce hearts in half, then wash and dry well in a salad spinner. Melt 75 grams butter in a large rondeau then add the cos hearts, cut side down, and cover with a cartouche. Cook for 30 minutes then remove from the pan and cool.
  4. To make the bread sauce, bring 350 millilitres veal jus to the boil. Add 20 grams butter and whisk to combine. Add 75 grams burnt breadcrumbs and 3 grams Sucro (Texturas) and blend with a wand blender.
  5. Poêle the sweetbreads in 50 grams butter each. Baste the hot foaming butter over the sweetbreads for 5 to 7 minutes, or until firm and golden. Deglaze the pan with 60 millilitres Cinzano rosso, reduce by two-thirds then add 100 millilitres veal jus. Reduce to a glaze, continuing to spoon over the sweetbreads. Pan-fry the cos, cut side down, in butter until crisp and golden. Aerate the bread sauce with a wand blender.
  6. To serve, place a cos onto each plate and then a sweetbread on top. Spoon over any remaining pan juices. Finish with a spoonful of bread sauce and rye breadcrumbs.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
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