Salad of caramelised lamb sweetbreads

Salad of caramelised lamb sweetbreads

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
300ml non-scented cooking oil
8 zucchini flowers
100g seasoned plain flour
salt and freshly ground pepper
12 x 40g * calves’ and lamb sweetbreads [rid:2220], lamb only
1 tablespoon non-scented cooking oil
60g unsalted butter
few drops lemon juiced
12 parsley roots, washed, blanched and refreshed, (optional)
2 spears asparagus, peeled, blanched, refreshed and sliced
3 small red radishes, very finely sliced to neat rounds
8 vine-ripened cherry tomatoes, blanched, refreshed and peeled
small handful baby red chard
small handful see method for ingredients, golden leaves from the centre
small handful baby lamb’s lettuce
200ml Black olive vinaigrette

Method

  1. Heat the oil in a deep pan to 180°C, or until a cube of bread colours and sizzles to the surface within around 30 seconds. Remove the stigmas from the zucchini flowers and keep to use later. Dredge the flowers lightly in the seasoned flour, patting off any excess. Deep-fry a few at a time until they are golden and crisp, turning gently in the oil to ensure they cook and colour evenly. Remove from the oil and drain on kitchen paper. Season well with salt and pepper and keep warm.
  2. Season the sweetbreads well. Heat a heavy-based frying pan over a high heat then add the oil. Carefully place the sweetbreads in the pan, smooth side down. Lower the heat a little and fry the sweetbreads without turning for 2 minutes until golden brown and caramelised. Add the butter and heat to a nut-brown foam. Lower the heat a little more and cook the sweetbreads for another minute in the foam, still without turning.
  3. Add a few drops of lemon juice to the pan, turn the sweetbreads over and baste briefly in the foam. The flat side should be caramelised a lovely deep golden brown and they should still be creamy and soft in the centre.
  4. Transfer the sweetbreads to a mixing bowl. Add the remaining salad ingredients, including the reserved flower stigmas, and toss everything together gently. Divide the salad between 4 serving plates and eat while still warm.
Tags:
restaurant
Becasse
Justin
North
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