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Ингредиенты
- 1/2 x sweetbreads
- 1 x white leek, halved
- 1 Tbsp. unsalted butter
- 1 stalk celery, quartered
- 3 slc bacon
- 2 clv garlic, crushed
- 1/4 x coarsely minced carrot
- 5 sprg thyme, tied for cooking, in, bundle
- 1 x coarsely minced stalk celery
- 2 x Bay Leaf
- 1/2 x onion, coarsely, minced
- 1 c. green lentils, washed
- 3 clv garlic, crushed
- 2 c. chicken stock
- 4 sprg thyme
- 1 Tbsp. unsalted butter
- 1 x Bay Leaf
- 1 Tbsp. chopped garlic
- 1 Tbsp. grape seed oil
- 2 x strips double smoked bacon, finely, diced
- 1/4 c. veal reduction
- 1 Tbsp. unsalted butter
- 1 x shallot, finely, diced
- 1/2 c. veal stock Sauce
- 1 tsp minced black truffle
- 3/4 c. veal stock truffle oil, (optional)
- 1/2 tsp aged sherry vinegar
- 2 tsp thyme, leaves
- 1 Tbsp. butter
- 1 tsp minced flat-leaf parsley
- 1 tsp freshly squeezed lemon juice
- 1 tsp finely minced chives
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp minced tarragon
- 1/2 x finely minced rosemary Lentils
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 3 x strips double smoked bacon
- 1 x shallot, halved
- 1 x carrot, quartered
Инструкции
- Soak sweetbreads in cool water and chill overnight. Drain and rinse thoroughly with cool running water.
- In a large saucepan over medium heat, add in butter and bacon. Add in carrots, celery, onion and garlic. Cook for a few min till softened. Add in thyme, bay leaf, and sweetbreads. Season with a little salt. Add in sufficient cool water to cover and bring to a boil. Remove from heat and allow to sit for 10 min.
- Remove sweetbreads and transfer to a clean container. Strain liquid and cold. Pour over sweetbreads and chill till ready to use.
- Preheat oven to 400 degrees Fahrenheit. Remove any membranes from the sweetbreads and cut the meat into 2 inch pcs. Season with salt and freshly grnd white pepper. In skillet, heat the oil over medium high heat. When warm, add in the sweetbreads and sear on all sides. Add in reduction and transfer to oven for 3 - 5 min or possibly till well glazed. Add in remaining butter & keep hot.
- Sauce:Heat veal stock with sherry vinegar in small pot over medium heat. Add in lemon juice and whisk to mix. Finish with extra virgin olive oil & keep hot.
- Lentils:Heat butter with extra virgin olive oil in a medium saucepan over medium heat. Add in bacon, shallot, carrot, leek, celery, and garlic. Cover pan and sweat vegetables for 5 min.
- Add in bay leaves, thyme & lentils and sufficient stock to cover. Simmer covered, checking occasionally to ensure the lentils are covered with stock. Keep adding stock as needed till lentils are cooked, about 20 - 30 min. Remove pot from heat. Take out and throw away vegetables, herbs, and bacon. Allow lentils to cold and chill till ready to use.
- To finish the lentils, heat 1 tsp of the butter in a large pan over medium heat. Sweat bacon, chopped garlic and shallots till soft. Add in veal stock and reduce. Add in lentils and cook till lentils are warmed through. Add in truffles and/or possibly a few drops of truffle oil. Season to taste with salt and freshly grnd white pepper. Add in mixed herbs and remaining butter. Adjust seasoning & keep hot.
- To Assemble:Place a mound of truffled lentils in center of 4 plates. Place sweetbreads on lentils. Spoon sauce on top and around dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 723 | |
| Calories from Fat 468 | 65% |
| Total Fat 52.55g | 66% |
| Saturated Fat 19.85g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 723mg | 30% |
| Potassium 896mg | 26% |
| Total Carbs 43.42g | 12% |
| Dietary Fiber 19.5g | 65% |
| Sugars 3.88g | 3% |
| Protein 22.23g | 36% |
