Fried veal sweetbread with cauliflower and fermented garlic

Ingredients

2 pieces veal sweetbread
half-salted farm butter
300 g cauliflower
8 cloves of fermented garlic
veal gravy
Szechuan buttons
lemon verbena
Sansho pepper

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal sweetbread

Difficulty: ***

Cooking methods: frying

Source: Culinaire Saisonnier

Preparation

Briefly blanch the sweetbread and then immediately cool it in ice water. Thoroughly peel the sweetbread and colour the flattop grill. Continue to cook it in a generous amount of butter and continuously bast the sweetbread until cooked.

Cook the cauliflower in salted water, strain and mix with 20% of its weight in butter until smooth. Slice the sweetbread and season with Szechuan buttons, lemon verbena and Sansho pepper.

Serve with cauliflower puree and fermented garlic. Serve gravy separately.

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