Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad Recipe

Name: Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Carrot Salad; 1 large egg yolk; 1 teaspoon Dijon mustard; 2 tablespoons white balsamic vinegar; 1 teaspoon sugar or 1 teaspoon honey; 1 pinch salt; 1 teaspoon chopped rosemary; 1 teaspoon shallot; 2 tablespoons olive oil; 1/2 cup vegetable oil; 3 small assorted color heirloom carrots, Thinly Sliced, Crosswise; 1 large bunch baby arugula; 1 tablespoon capers, Drained; 1/2 roasted red pepper, Julienned; For the sweetbreads; 1 lb large veal sweetbreads, Poached, Peeled, Pressed; salt and pepper; 1 cup flour (for dredging); 1 garlic clove, chopped fine; 1 small shallot; 3 tablespoons olive oil; 2 tablespoons butter, to cook and 4 tbsp. to baste; 1 sprig rosemary; 1 large sprigs thyme

Servings: persons

For the Carrot Salad
1 large egg yolk
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
1 teaspoon sugar or 1 teaspoon honey
1 pinch salt
1 teaspoon chopped rosemary
1 teaspoon shallot
2 tablespoons olive oil
1/2 cup vegetable oil
3 small assorted color heirloom carrots, Thinly Sliced, Crosswise
1 large bunch baby arugula
1 tablespoon capers, Drained
1/2 roasted red pepper, Julienned
For the sweetbreads
1 lb large veal sweetbreads, Poached, Peeled, Pressed
salt and pepper
1 cup flour (for dredging)
1 garlic clove, chopped fine
1 small shallot
3 tablespoons olive oil
2 tablespoons butter, to cook and 4 tbsp. to baste
1 sprig rosemary
1 large sprigs thyme

1
For the salad:
2
Put all ingredients, except oil, in bowl (if hand whisking) or food processor. While mixing slowly drizzle in oils until smooth and emulsified.
3
Toss all ingredients in a bowl with 3-4 tablespoons dressing. Salt & pepper to taste.
4
For the sweetbreads:
5
Heat Oven to 400 Degrees. Heat large heavy saute pan. Season pressed sweetbread with salt and pepper, dredge in flour.
6
Heat heavy saute pan, add oil and 2 tablespoons butter, warm until butter melts. Add floured sweetbread, sear well on all sides - three minutes on each side - add remaining butter, rosemary and thyme - baste sweetbreads until firm - approximately four minutes. Remove to plate and keep warm.
7
Add garlic and shallot to the same pan with residual butter. Add mushrooms and stir until brown. Deglaze pan with wine, add heavy cream and simmer until reduced by half.
8
Divide sauce among four plates, slice sweetbreads, set on sauce and garnish with carrot salad.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the Carrot Salad, 1 large egg yolk, 1 teaspoon Dijon mustard, 2 tablespoons white balsamic vinegar, and more.

Yes, Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad

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