Meat — fresh morels
Sweetbreads with Morel Sauce
Delicately blanched, pressed then golden veal sweetbreads, accompanied by a creamy morel and cream sauce. A refined dish to serve with fresh pasta.
- Serves
- Serves 4
- Preparation
- 20 min
- Cooking
- 55 min
Ingredients
Method
Soak the sweetbreads in a large bowl of very cold water, then place it in the fridge. Change the water several times so they release their impurities.
Plunge the sweetbreads into a pan of cold water with a squeeze of lemon and a teaspoon of flaky sea salt. Bring to a bare simmer and simmer for 5 min.
Drain them and immediately plunge into an ice bath to stop the cooking.
Return the sweetbreads to a pan of water with a stock cube. Simmer gently for 20 min.
Refresh them again in the ice bath for 10 min, then dry carefully. Clean them by removing any fatty parts and skin with a knife.
Wrap the sweetbreads in a clean tea towel and place a plate weighted with about 1 kg on top. Chill for 2 to 3 h before cooking.
Cook the morels in a saucepan until they have released almost all their water, then set aside. Sauté the finely sliced spring onion in a drizzle of truffle oil.
Pour in the white wine and cook for 10 min. Add the chicken stock cube, the morels, season generously with pepper and reduce by a third. Stir in the cream and continue for 5 min.
Heat a drizzle of truffle oil in a large sauté pan. Add the sweetbreads, cut into escalopes if necessary, and brown on both sides for about 15 min, turning them.
Gently reheat the sauce and check the seasoning. Place the sweetbreads in a deep serving dish, add a little flaky sea salt and pepper, coat with the sauce and serve at once.