Sweetbreads, Hollandaise, Fennel & Mushrooms
The lamb sweetbreads in this recipe are served with fennel and mushroom duxelles, hollandaise and pea purée. This spiced sweetbreads recipe is a savoury treat.
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Cooking tools:
- Food processor
- Saucepan
- Stove
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
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