Crispy Veal Sweetbreads with Porcini Cream Sauce and Vibrant Carrot Salad
Elevate your culinary skills with this delightful dish featuring crispy veal sweetbreads, beautifully paired with a creamy porcini mushroom sauce and a fresh carrot salad. The rich flavors of the sweetbreads are complemented by the earthy tones of the porcini, while the salad adds a refreshing crunch and a sprinkle of bright colors from heirloom carrots and baby arugula. Perfect for a refined dinner or a special occasion, this recipe assures a delectable experience that you can share with loved ones. Follow this step-by-step guide to create an unforgettable meal.
2
Servings
440
Calories
21
Ingredients
Ingredients
Egg yolk
1 (raw)
Dijon mustard
1 teaspoon (none)
White balsamic vinegar
2 tablespoons (none)
Sugar or honey
1 teaspoon (none)
Salt
1 pinch (none)
Chopped rosemary
1 teaspoon (fresh)
Shallot
1 teaspoon, chopped (fresh)
Olive oil
4 tablespoons (divided)
Vegetable oil
1/2 cup (for frying)
Assorted heirloom carrots
3 small (thinly sliced crosswise)
Baby arugula
1 large bunch (washed)
Capers
1 tablespoon (drained)
Roasted red pepper
1/2 (julienned)
Large veal sweetbreads
1 lb (poached, peeled, pressed)
Salt and pepper
to taste (none)
Flour
1 cup (for dredging)
Garlic clove
1 (chopped fine)
Small shallot
1 (chopped)
Butter
6 tablespoons (2 to cook, 4 to baste)
Rosemary sprig
1 (fresh)
Thyme sprig
1 (fresh)
Instructions
1
For the Carrot Salad: In a bowl or food processor, combine the egg yolk, Dijon mustard, white balsamic vinegar, sugar (or honey), and a pinch of salt. Blend until well combined. Gradually drizzle in the olive oil while mixing to create a smooth and creamy dressing. Set aside.
2
In a large bowl, mix the thinly sliced heirloom carrots, baby arugula, capers, and julienned roasted red pepper. Pour 3 to 4 tablespoons of the dressing over the salad and toss to combine. Season with salt and pepper to taste. Reserve in the refrigerator until serving.
3
For the Sweetbreads: Preheat the oven to 400°F (200°C). In a large heavy sauté pan, season the poached veal sweetbreads with salt and pepper and dredge them lightly in flour.
4
Heat the sauté pan over medium-high heat and add the vegetable oil along with 2 tablespoons of butter. Once the butter is melted and sizzling, place the floured sweetbreads in the pan. Sear them for about 3 minutes on each side until golden brown.
5
Add the remaining butter, sprig of rosemary, and thyme to the pan. Baste the sweetbreads with the melted butter for an additional 4 minutes until they are firm to the touch. Transfer the sweetbreads to a plate and keep warm.
6
In the same pan, add the chopped garlic and shallot, sautéing until fragrant. Incorporate the porcini mushrooms and cook until they turn golden brown. Deglaze the pan with white wine, scraping up any flavorful bits. Stir in the heavy cream and simmer until the sauce reduces by half, achieving a creamy consistency.
7
To serve, divide the porcini sauce among two plates. Slice the crispy sweetbreads and arrange them atop the sauce. Garnish with the vibrant carrot salad, and enjoy your elegant dish!
Nutrition Information
30g
Fat
25g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein in this recipe is 1 lb of large veal sweetbreads.
What type of mushrooms are used for the cream sauce?
The recipe uses porcini mushrooms to create the creamy sauce.
How should the veal sweetbreads be prepared before cooking?
The sweetbreads should be poached, peeled, and pressed before you begin the cooking process.
What is the recommended oven temperature for this dish?
The oven should be preheated to 400°F (200°C).
What ingredients are used to make the carrot salad dressing?
The dressing is made from an egg yolk, Dijon mustard, white balsamic vinegar, sugar or honey, salt, and olive oil.
How should the heirloom carrots be sliced for the salad?
The assorted heirloom carrots should be thinly sliced crosswise.
What kind of vinegar is best for the salad dressing?
White balsamic vinegar is specified for the carrot salad dressing.
What are the components of the vibrant carrot salad?
The salad consists of thinly sliced heirloom carrots, baby arugula, capers, and julienned roasted red pepper.
How long should the sweetbreads be seared?
They should be seared for about 3 minutes on each side until golden brown.
What herbs are used to baste the sweetbreads?
A sprig of rosemary and a sprig of thyme are used during the basting process.
What liquid is used to deglaze the pan for the sauce?
White wine is used to deglaze the pan after sautéing the garlic, shallots, and mushrooms.
How much heavy cream is needed for the porcini sauce?
The recipe calls for stirring in heavy cream and simmering until it reduces by half to achieve a creamy consistency.
What is the serving size for this recipe?
This recipe is designed to provide 2 servings.
How many calories are in one serving?
There are 440 calories per serving.
What is the protein content per serving?
Each serving contains 22.5g of protein.
What is the total fat content for this dish?
The dish contains 30g of fat per serving.
What amount of carbohydrates does this recipe provide?
There are 25g of carbohydrates per serving.
How much butter is used in the entire recipe?
A total of 6 tablespoons of butter is used: 2 for cooking and 4 for basting.
What is the purpose of dredging the sweetbreads in flour?
Dredging the sweetbreads in flour helps them achieve a crispy texture when seared.
How do you know when the sweetbreads are finished cooking?
The sweetbreads are done when they are firm to the touch after basting.
What is the best way to serve the dish?
Divide the porcini sauce among plates, slice the sweetbreads and place them on top, then garnish with the carrot salad.
Should the carrot salad be served warm or cold?
The salad should be reserved in the refrigerator and served fresh/chilled as a garnish.
Can I use honey instead of sugar in the dressing?
Yes, the recipe allows for either 1 teaspoon of sugar or honey.
How much vegetable oil is required for frying?
The recipe calls for 1/2 cup of vegetable oil for frying.
What preparation is needed for the garlic?
The garlic clove should be chopped fine.
What should be done with the capers?
The capers should be drained before being added to the salad.
How many heirloom carrots are needed?
You will need 3 small assorted heirloom carrots.
What is the first step in making the carrot salad?
The first step is combining the egg yolk, mustard, vinegar, sugar, and salt to create the dressing base.
Is there any preparation for the roasted red pepper?
The roasted red pepper should be julienned before being mixed into the salad.
What is the total ingredient count for this recipe?
There are 21 ingredients in total for this dish.