Sweetbreads, Hollandaise, Fennel & Mushrooms - Great British Chefs

Ingredients

• 150g of lamb sweetbreads, membranes removed
• 300ml of milk
• 85g of plain flour
• 1 pinch of smoked paprika
• 1/4 tsp garam masala
• 1 pinch of ground cumin
• 30g of butter
• 1 fennel bulb, chopped
• 2 flat mushrooms, chopped
• 1 garlic clove, crushed
• salt
• black pepper
• 100g of fresh peas
• 70g of butter
• 1 lemon, juiced
• 2 chervil stalks
• 12 black peppercorns
• 6 tbsp of white wine vinegar
• 4 egg yolks
• 225g of butter, clarified