Limousine Veal Sweetbread “Grenobloise”
From Alex Dilling, golden roasted Limousine veal sweetbread served with a classic Grenobloise sauce of brown butter, capers, lemon, and crisp croutons. Rich, elegant, and full French flavours.
Ingredients
- 1 carrot
- 1 leek
- 1 celery
- 1 onion
- 1 lemon
- 1 bay leaf
- peppercorns
- 500g Veal Sweet Breads
- 100ml Sunflower Oil
- 100g Unsalted Butter
- 2 sprigs Lemon Thyme
- 4 crushed Garlic Cloves
- Lemon Juice
- Finely Chopped Chives
Sauce
- 100ml Reduced Chicken Jus
- 45g Brown Butter
- 10g Caper Juice
- 10g Lemon Juice
- 12 Lemon Segments (cut in Half)
- 40 Lilliput Capers
- 20 Croutons
- Mignonette Pepper
Method
Fill a large pot with cold water.
Chop the celery, onion, leek and carrot into large pieces and add to the pot of water. Add bay leaf, thyme, peppercorns and the lemon cut in half.
Season the water generously with salt as you would for pasta.
Bring this liquid to a boil and simmer for 10 min.
While simmering drop in your sweetbreads, cover with a lid an poach with the heat off for 15 min.
Remove the sweetbreads and drain on absorbent paper and place in the fridge to cool.
Once chilled carefully remove the membrane off with a small paring knife.
Dust the sweetbreads in flour.
Heat the sunflower oil and roast the sweetbread on all sides until deep golden. Add the butter, thyme and garlic and continue roasting.
Drain on paper and make the sauce.
Warm the chicken jus in a small pan. Add the brown butter, Lemon Jus, Caper juice. Taste for balance. It should be quite acidic.
Finish with chives, Capers, Lemon Segments and croutons.
Put a big spoon of pomme puree in the base of the plate.
Dress with the sauce and finish the sweetbread with chives, picked lemon thyme and mignonette pepper.
Ingredients
- 1 carrot
- 1 leek
- 1 celery
- 1 onion
- 1 lemon
- 1 bay leaf
- peppercorns
- 500g Veal Sweet Breads
- 100ml Sunflower Oil
- 100g Unsalted Butter
- 2 sprigs Lemon Thyme
- 4 crushed Garlic Cloves
- Lemon Juice
- Finely Chopped Chives
Sauce
- 100ml Reduced Chicken Jus
- 45g Brown Butter
- 10g Caper Juice
- 10g Lemon Juice
- 12 Lemon Segments (cut in Half)
- 40 Lilliput Capers
- 20 Croutons
- Mignonette Pepper
Method
Fill a large pot with cold water.
Chop the celery, onion, leek and carrot into large pieces and add to the pot of water. Add bay leaf, thyme, peppercorns and the lemon cut in half.
Season the water generously with salt as you would for pasta.
Bring this liquid to a boil and simmer for 10 min.
While simmering drop in your sweetbreads, cover with a lid an poach with the heat off for 15 min.
Remove the sweetbreads and drain on absorbent paper and place in the fridge to cool.
Once chilled carefully remove the membrane off with a small paring knife.
Dust the sweetbreads in flour.
Heat the sunflower oil and roast the sweetbread on all sides until deep golden. Add the butter, thyme and garlic and continue roasting.
Drain on paper and make the sauce.
Warm the chicken jus in a small pan. Add the brown butter, Lemon Jus, Caper juice. Taste for balance. It should be quite acidic.
Finish with chives, Capers, Lemon Segments and croutons.
Put a big spoon of pomme puree in the base of the plate.
Dress with the sauce and finish the sweetbread with chives, picked lemon thyme and mignonette pepper.
