Recipe for veal sweetbread nuggets with raw cream and caviar
For the marinade: Mix the water, salt, sugar, garlic head cut in half, pepper, bay leaf and thyme. Bring to a boil then cool by placing the pan on ice cubes.
Ingredients
- 1 liter of water
- 125 g of salt
- 63g of brown sugar
- 63 g of granulated sugar
- 8 g of black peppercorns
- 1 head of garlic
- 1 branch the laurel
- 1 sprig of thyme
- 1 tbsp of raw cream
- 1 caviar jar
- 700g of veal sweetbreads
- 1.5 kg of flour
- 100 g of paprika powder
- 16 g of garlic powder
- 12 g of powdered mustard seeds
- 10 g cumin
- 5 g oregano
- 1 g of cayenne pepper powder
- 8 g of salt
- 1 g of Jamaican spices
Method · 1 h 55 min
- Combine the water, salt, sugar, halved garlic head, pepper, bay leaf, and thyme. Bring to a boil, then cool by placing the pan in ice water. Peel the sweetbreads, removing the white membrane and fat, then cut into 35g pieces. Using a fine-mesh sieve and a bowl, pour the cooled marinade over the sweetbreads and refrigerate for 40 minutes.
- In a blender, combine all the remaining spices and blend. Mix in the flour and then sift the mixture. Drain the sweetbreads, add the buttermilk and two pinches of Espelette pepper, mix, and then coat each piece of sweetbread with the breadcrumb mixture.
- Deep-fry the nuggets in boiling oil for 3 minutes. Remove, drain, place on absorbent paper and season with fleur de sel and Espelette pepper.
- Make a quenelle of raw cream then add a teaspoon of caviar.
Peel the sweetbreads, removing the white membrane and fat, then cut into 35g pieces.
Using a chinois and a salad bowl, pour the cooled marinade over the pieces of veal sweetbreads and then refrigerate for 40 minutes.
- For the breading: In a blender, combine all the remaining spices and blend. Mix with the flour and then sift the mixture.
Drain the sweetbreads, add the fermented milk, two pinches of Espelette pepper, mix, then coat each piece of sweetbread with the breadcrumbs.
- For frying: In boiling oil, plunge the nuggets for 3 minutes. Remove, drain, place on absorbent paper and season with fleur de sel and Espelette pepper.
- For the sauce: Make a quenelle of raw cream then add a teaspoon of caviar.
