Sweetbreads with coffee sauce

Ingredients:

sweetbreads
4 black salsifies
6 chestnut mushrooms
salt
pepper
olive oil
clarified butter

For the sauce:

1 l court-bouillon
10 coffee beans
200 ml jus de veau
20 g sanbaizu rice vinegar

For the rösti:

2 potatoes
salt and pepper
pinch of potato starch

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: sweetbreads

Difficulty: ***

Cooking methods: frying boiling

Source: Culinaire Saisonnier

Preparation

Rinse the sweetbreads clean (min. 10 minutes) with cold water. Blanch the sweetbreads for 10 minutes at 90°C in a court-bouillon and leave to cool. Remove the skin from the sweetbreads and pressurise lightly in the refrigerator for 2 hours.

For the sauce, roast the coffee beans in the oven for 5 minutes. Bring the jus de veau to the boil, add the coffee beans and leave to infuse. Add sambaizu rice vinegar and cook for another 1 minute.

Fry the sweetbreads in oil and clarified butter until golden brown. For the rösti, mix all ingredients and fry in oil and clarified butter along with the blanched sweetbreads. Finely slice the chestnut mushrooms with the mandolin.

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