Veal Sweetbreads with Onion

Veal Sweetbreads with Onion

Veal Sweetbreads with Onion

Chef Sonja Fruehsammer's veal sweetbreads with onion

April 27, 2013

serves for

6

total time

1 HR 30 MIN

ingredients

Onion
6 each
sugar
salt
Pepper
cumin
Olive oil
Marjoram
Onion
4 each
butter
100 g
Milk
500 ml
bay
2 leaves each
salt
sugar
Veal broth
200 ml
Shallot
10 small
Moselriesling
300 ml
White port
100 ml
Red port
50 ml
Noilly Prat
4 cl
Pepper
bay
Maple Syrup
Sea salt
Xanthan gum

Preparation

Onion purée:

Arrange onions in an oven dish with their skins on, sprinkle with sea salt and bake at about 200°C. Peel, mince, add other ingredients and add salt and pepper to taste.

 

Onion sauce:

Peel onions, cut in half and soak in cold milk for two hours. Drain and put in a vacuum with other ingredients. Cook for about 1 ½ h bain-marie (85°C). Purée in the blender and add salt and pepper to taste.

 

Marinated Shallot:
Peel shallots and cut lengthwise into 6. Cook all ingredients except Xanthan gum until reduced by about half, add salt and pepper to taste, thicken with Xanthan gum and gently add shallots then continue cooking.

Clean veal sweetbreads and mince, sauté in butter until crunchy and add spices. When finished cooking, add rosemary, thyme, and a little garlic and then stir with veal broth and marjoram and serve.

 

 

 

Search Recipes

Liquid Chocolate Cake

Liquid Chocolate Cake

Next Recipe