Veal sweetbreads with black garlic and a wild mushroom sauce

Veal sweetbreads with black garlic and a wild mushroom sauce
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WHAT (2P)

• 500 g veal sweetbreads

• milk

• 8 peppercorns

• ½ bulb of garlic

• 5 sprigs of thyme

• salt and pepper

• flour

• butter

• 4 cloves of black garlic

• pea shoots

MAYONNAISE(BASIC RECIPE FOR MAYONNAISE)

• 20 g egg white

• 25 g sushi vinegar

• juice of 1 lime

• 30 g Forum chardonnay vinegar

• a pinch of xanthan gum

• 1 tbsp mustard

• a pinch of salt

• 800 g grapeseed oil

• a dash of ice-cold water

WILD MUSHROOM SAUCESAUCE

150 g dried girolle mushrooms

2 lemongrass stalks

10 peppercorns

a large pinch of salt

4 sprigs of thyme

½ bulb of garlic

3 shallots

a good glug of Noilly Prat

250 ml chicken stock

500 ml cream

few knobs of butter

HOW

1. Soak the veal sweetbreads overnight in salted water. Rinse well to remove any blood. Then place the sweetbreads in a saucepan with the milk, peppercorns, garlic and thyme and bring to the boil. Remove the sweetbreads after 5 minutes and trim. Season with salt and pepper, coat in flour and fry in butter until crispy.

2. Add the garlic cloves to all the ingredients for the mayon-naise (except for the grapeseed oil). Place everything into a blender or Thermomix bowl and mix for a few seconds. Gradually add the grapeseed oil until the mayonnaise has the desired texture. Transfer to a piping bag.

3. Stew all the ingredients for the sauce in a saucepan, deglaze with the Noilly Prat, reduce and add the chicken stock and cream. Simmer for 2 hours, season and whisk in some knobs of butter.

4. Garnish with the pea shoots.

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