Veal sweetbreads with black garlic and a wild mushroom sauce
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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