How
many it serves: 4
Preparation time:20 Mins
Category : Offal
Type: Offal
Ingredients
- 4 x 100g/3½ oz untrimmed sweetbreads
- 3-4 shallots, finely sliced
- 50g/2oz each of flaked, roasted almonds and hazelnuts
- 50g/2oz fine breadcrumbs
- a few cloves garlic, crushed
- a few sprigs thyme
- 1 egg white, lighly beaten
- a handful field and wild mushrooms, roughly chopped
- a dash of cream
- a handful of chives, finely chopped
- salt and pepper
- duck fat for frying
- butter for frying
- 200ml/7fl oz light chicken stock
Recipe Steps
- Using a sharp knife remove the outer skin/membrane from the sweetbreads.
- Sweat the sweetbread trimmings in 1 tbsp of duck fat and 1 tbsp of butter.
- When turning golden add the shallots and a sprig of thyme.
- Sweat for a further 3 to 4 minutes, then tip the contents of the pan into a sieve to get rid of the fat. When drained put the mix back into a saucepan, cover with a light chicken stock, bring to the boil and simmer for 30 to 35 minutes. Pass the contents through a fine sieve and set aside the jus.
- Heat the oven to 180C/350F/Gas 4. Season both sides of the sweetbreads with salt and pepper. Dip and coat in the egg white and then in the breadcrumbs.
- Using an ovenproof non-stick pan, melt 1 tbsp of duck fat and a knob of butter. When the butter starts to froth add the sweetbreads. Add some sprigs of thyme and crushed garlic to the pan. Continue adding little knobs of butter throughout the cooking to keep moist.
- When the sweetbreads start to get a nice golden colour on the edges, turn over and place in the oven to finish cooking for about 6-8 minutes.
- Sauté the mushrooms in a little duck fat and butter, season and finish off with a dash of cream and chopped chives.
- Remove the "breads", drain off the fat from the pan, pour in the reserved jus and reduce to your desired consistency.
- Spoon some of the mushrooms in the centre of a plate, place a sweetbread on top and spoon around the jus.
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