Softly cooked veal sweetbread, duxelles and foam of cèpes

• Veal sweetbread
• Goose fat
• Flour
• Starch
• Cèpes
• Oil
• Shallot
• Milk
• Sucro
• Balsamic
• Tahoon® Cress
• Kikuna® Leaves

Softly cooked veal sweetbreads, duxelles and foam of cèpes, balsamic, Tahoon® Cress and Kikuna® Leaves

Blanch sweetbreads briefly and rinse cold, then peel off the membranes, season well with salt and pepper. Then cook sous-vide for 20 minutes with some goose fat. Bring sweetbreads through the flour with a little bit of starch. Then bake crispy.

Cut the cèpes into brunoise, set in oil with a chopped shallot. Cook well, season with salt and pepper.

Infuse dried cèpes in milk just below the boiling point. Season with salt and pepper. Then add a little Sucro and foam.

Dress this on a plate and finish with Tahoon Cress and Kikuna Leaves.

Source: JRE Jamsessie 14 November 2011 - Restaurant de Swarte Ruijter