Seared Veal Sweetbreads with Morel Dust and Brown Butter Citrus Sauce

Seared Veal Sweetbreads with Morel Dust and Brown Butter Citrus Sauce

2 lbs. fresh PA veal sweetbreads
1 quart white beef stock
4 oz. aromatics
3 oz. dried morel dust or other type
6 oz. clarifed butter
2 leeks
4 small new season carrots
4 oz. fresh fava beans
4 oz. haricot verts
1 lb. unsalted butter, divided
1 cup heavy cream
2 orange, zested and juiced
1 lime
1 sprig fresh sage
1 celery heart
1 bunch baby arugula
kosher salt, to taste
fresh ground white pepper, to taste

how to prepare

Seared Veal Sweetbreads with Morel Dust and Brown Butter Citrus Sauce

Soak the sweetbreads for 24 hours in cold water to remove any blood. Tis produces a whiter and milder tasting product. Cover the sweetbreads in cold stock with the aromatics and bring to a boil. Reduce the heat to a simmer for just a couple of minutes. Remove the sweetbreads from the stock and refresh in ice cold water. Tis further removes impurities, makes them whiter, and frms the flesh to make it easier to trim and portion. After blanching, trim off any gristle and the exterior membrane with your fngers. Press the sweetbreads to give them a uniform shape. Lay in a pan and cover with a clean towel. Place another pan on top and use some form of weight to press. Weight for at least 2 hours and up to 24 hours, under refrigeration. Slice the pressed sweetbreads into 5-ounce portions and set aside. Cut the leeks and carrots to the desired size and cook them separately in boiling salted water. Shock them in cold water and set them aside to be sautéed. Cook the fava beans and shock cool; reserve. In a saucepan, heat 4 ounces of the unsalted butter to gently brown it; do not burn. Take half of the grated rind and all of the juice of one orange and the grated rind of the lime and bring to a simmer. When reduced by half, add 3 tablespoons of heavy cream and allow to reduce for a couple of minutes. Cube 3 ounces of unsalted butter and begin to whisk into the juice and cream mixture while alternating the brown butter into the mixture. Te sauce should be a light sauce that coats the back of spoon. Season with salt and white pepper and set off to the side but keep warm, not hot.
Preheat an oven to 350˚F. Season and coat the veal sweetbread slices with the morel powder. Heat the clarifed butter in an oven proof pan over medium heat. Add the sweetbreads and cook until evenly golden brown. Place the pan in the preheated oven and cook in the oven for 15 minutes, basting with butter frequently. Take the remaining butter and sauté the vegetables quickly and season with salt and pepper.

Plating

Seared Veal Sweetbreads with Morel Dust and Brown Butter Citrus Sauce

Place the veal sweetbreads in the center of the plate and arrange the sautéed vegetables around using the other orange cut into slices, celery leaves, and the rocket to give an elegant presentation. Drizzle the butter sauce around and fnish with fresh sage.

presented by Robert Corle, CEC, CCE