Sweetbread Medallions, Variations of Raw and Cooked Beets, Raspberry ReductionPreparation | Terroir
Preparation Sweetbreads Bring about 1 liter of water to a boil in a saucepan. Add the white vinegar, salt, and the sweetbreads. Remove the pan from the heat, le
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Ingredients
- 4 veal sweetbreads (about 150 to 200 g per person)
- 4 Chioggia mini beets (3 + 1)
- 4 yellow mini beets (3 + 1)
- 4 red mini beets
- 2 small round red radishes
- 1 punnet of raspberries
- 1 large cooked red beet
- 1 punnet of microgreens for garnish
- 30 g raspberry purée
- 150 g veal stock
- 150 g poultry stock
- 1 l water
- 2 tbsp sherry vinegar
- 1 tbsp white wine vinegar
- 4 tbsp raspberry vinegar
- 8 cl raspberry vinegar
- 100 g butter
- 60 g sugar
- 20 g honey
- meat glaze
- rapeseed oil
- butter
- salt
- pepper
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