Veal sweetbreads with black garlic and a wild mushroom sauce

Ingredients for 2

Veal sweetbreads, an often misunderstood and unappreciated delicacy that many have yet to fully discover. Nevertheless, this soft and creamy delicacy deserves a place of honour on your plate. Preparing veal sweetbreads requires some technique, but with the right approach, you can enjoy a dish that has no equal.

In our recipe, we bring veal sweetbreads to life with a surprising twist. We combine them with black garlic, which adds a deep, aromatic flavour. And if that is not enough, we serve them with a sumptuous forest mushroom gravy, which ensures an explosion of flavour in every bite.

Expand your culinary horizons and discover the perfect balance of spiciness, creaminess and earthy notes.

Ingredients

500 g veal sweetbreads
milk
8 peppercorns
½ bulb of garlic
5 sprigs of thyme
salt
pea shoots
flour
butter

For the black garlic

basic mayonnaise
4 cloves of black garlic
grapeseed oil

For the jus

150 g dried girolles
2 stalks of lemongrass
10 peppercorns
a good pinch of salt
4 sprigs of thyme
½ bulb of garlic
3 shallots
a good splash of Noilly Prat
250 ml chicken stock
500 ml cream

Recipe

Ingredients for 2

Expand your culinary horizons and discover the perfect balance of spiciness, creaminess and earthy notes.

Preparation:

Soak the sweetbreads in salted water for 1 night. Then rinse well to remove the excess blood. Put the sweetbreads in the milk with the peppercorns, garlic and thyme and bring to the boil. Take them out of the milk after about 5 minutes of cooking and clean them. Season with pepper and salt, dust with flour and fry until crispy in plenty of butter.
Add the garlic cloves to the basic mayonnaise and emulsify with the grapeseed oil.
For the jus, sweat all the ingredients, deglaze with the Noilly Prat, let it reduce and add the chicken stock and cream. Leave to infuse for 2 hours (at a gentle simmer), season and finish with a few cubes of butter
Finish with pea shoots.