Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad

READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the salad:
  • Put all ingredients, except oil, in bowl (if hand whisking) or food processor. While mixing slowly drizzle in oils until smooth and emulsified.
  • Toss all ingredients in a bowl with 3-4 tablespoons dressing. Salt & pepper to taste.
  • For the sweetbreads:
  • Heat Oven to 400 Degrees. Heat large heavy sauté pan. Season pressed sweetbread with salt and pepper, dredge in flour.
  • Heat heavy sauté pan, add oil and 2 tablespoons butter, warm until butter melts. Add floured sweetbread, sear well on all sides – three minutes on each side – add remaining butter, rosemary and thyme – baste sweetbreads until firm – approximately four minutes. Remove to plate and keep warm.
  • Add garlic and shallot to the same pan with residual butter. Add mushrooms and stir until brown. Deglaze pan with wine, add heavy cream and simmer until reduced by half.
  • Divide sauce among four plates, slice sweetbreads, set on sauce and garnish with carrot salad.
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