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1
Bring court bouillon to a simmer in a saucepan.
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2
Add sweetbreads and poach for approximately 9 minutes.
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3
Remove sweetbreads and discard liquid.
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4
Press sweetbreads between 2 sheet trays until completely cool.
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5
Peel membranes and separate into bite-size
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6
pieces.
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7
Just before serving, dust sweetbreads with flour, shaking off excess.
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8
Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy.
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9
Add lemon juice to deglaze the pan.
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10
Keep warm.
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11
Salsify Puree:
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12
In a saucepan, bring several inches of water and the lemon juice to a simmer.
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13
Peel salsify and add to acidulated water; simmer until very tender.
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14
Strain and then transfer salsify to the bowl of a food processor.
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15
Add cream and melted butter and puree until smooth.
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16
The consistency should be more like a sauce than a puree.
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17
Keep warm.
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18
Potato Puree:
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19
In a saucepan, simmer potatoes in water until tender.
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20
Strain and then put potatoes through a potato ricer.
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21
In a medium bowl, whip potatoes potatoes with hot cream and butter.
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22
Keep warm.
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23
Oven-Dried Tomatoes:
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24
Preheat the oven to 275 degrees F.
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25
Slice tomatoes into 1/4-inch thick slices.
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26
In a medium bowl, toss tomatoes with olive oil.
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27
Arrange tomato slices on a sheet pan lined with parchment paper.
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28
Bake for 1 1/2 hours.
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29
Set aside.
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30
Melt 3 tablespoons butter in a medium saucepan.
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31
Add shallots and saute until beginning to brown.
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32
Add wine and stir to deglaze the pan.
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33
Cook until wine is reduced to a syrup.
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34
Add veal stock and reduce until sauce consistency.
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35
Add butter, 1 piece at a time, and swirl to combine.
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36
Keep warm.
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37
Ostrich:
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38
Melt oil and butter in a large skillet over medium-high heat.
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39
Season ostrich with salt and pepper.
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40
When pan is hot, add ostrich and sear on both sides until cooked to a medium doneness; it will not take long, as ostrich cooks very quickly and is not good when over-cooked.
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41
Reserve and keep warm.
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42
It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan.
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43
To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold.
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44
Place a pretty oval of potato on top with another dried tomato.
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45
Spoon a thin line of salsify puree onto the plate.
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46
Slice the ostrich on a sharp bias and place it next to the potato stack.
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47
Garnish with sweetbreads, asparagus, and enoki mushrooms.
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48
Drizzle Medoc reduction around the plate.
