Veal sweetbreads and langoustine

Ingredients:

veal sweetbreads
langoustine
pumpkin
cresses
court bouillon
sweetened white wine vinegar
clarified butter

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal sweetbreads

Difficulty: *

Cooking methods: frying poach

Source: Culinaire Saisonnier

Preparation

Poach the veal sweetbreads in the court bouillon and leave to cool to lukewarm to be able to peel them properly. Place back in the bouillon and leave to cool completely.

Peel the langoustines. Cut thin slices of the pumpkin, arrange in a circle and cover with the sweetened white wine vinegar. Cook the remaining pumpkin and blend until smooth. Fill a piping bag and keep it warm.

Fry the sweetbreads until crisp in the clarified butter and also fry the langoustine in this. Dress everything harmoniously on the plate.

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