Home Recipes Sautéed veal sweetbreads

Sautéed veal sweetbreads

An inspirational recipe for veal sweetbread with mustard creamy sauce

Dairy Main courses Meat

Sautéed veal sweetbreads - photo1 | Debic

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Ingredients

Veal sweetbread

1500 g veal sweetbread

100 g flour

50 ml Debic Roast & Fry

Mustard cream sauce

300 ml Debic Culinaire Original

200 ml veal stock

300 ml white wine

50 g traditional mustard

5 g salt

5 g pepper

Spinach

1000 g spinach

100 g chopped shallot

5 g salt

5 g pepper

50 ml Debic Roast & Fry

Potato straws

200 g potatoes

Debic products used

Roast & Fry 1L

Preparation

Veal sweetbread

Marinate the veal sweetbreads in salted water for two hours.

Drain then wash under cold running water.

Dab dry with a kitchen towel then cook in a vacuum bag for 15 minutes at 65°C.

Chill immediately in a bath of iced water.

Remove the silver skin, dry the sweetbreads gently and divide into equal parts.

Sprinkle with flour.

Brown the sweetbreads in Debic Roast & Fry until they are crispy and golden.

Season if necessary.

Mustard cream sauce

Reduce the wine and veal stock by half.

Add the Debic Culinaire Original and the mustard and cook until the desired consistency is obtained.

Season with salt and pepper to taste.

Spinach

Cook the minced shallots until tender and add the washed spinach.

Season with salt and pepper.

Potato straws

Peel the potatoes and cut into julienne strips.

Fry at 160°C.

Assembly

Arrange the spinach and the veal sweetbreads on the plate and add the mustard cream sauce and potato straws.

Dairy Main courses Meat

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