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🍽️ Veal Sweetbreads with Watercress Salad

544 kcal · 30 min · 4 servings

Ingredients

• 400 g Veal Sweetbread
• 125 ml Tarragon Vinegar
• 2 bunch Watercress
• 200 g Cherry Tomatoes
• 2 tbsp Herb Vinegar
• 2 tbsp Balsamic Vinegar
• 2 tbsp Olive Oil
• 2 tbsp Sunflower Oil
• 1 tbsp Cointreau
• Salt
• Pepper (from the mill)
• 4 tbsp Butter
• 250 ml Veal Stock
• 125 ml dry Red Wine
• 50 g cold Butter
• 4 Eggs
• 1 tbsp White Wine Vinegar

Instructions

1. 1. Soak the veal sweetbreads in cold water for about 2 hours. Then bring 2 liters of water, 1 teaspoon of salt, and the tarragon vinegar to a boil. Add the sweetbreads, bring back to a boil, and simmer for 15 minutes. Remove and let cool.
2. 2. Wash the watercress, pick out any damaged or yellow leaves, and spin it dry.
3. 3. Wash the cherry tomatoes and cut them in half.
4. 4. Whisk the herb vinegar with the balsamic vinegar, the oils, the Cointreau, salt, and pepper. Taste and adjust the seasoning.
5. 5. Peel the skin off the sweetbreads and slice them thinly. Fry the slices in hot butter on both sides. Remove and keep warm under a lid.
6. 6. Deglaze the pan drippings with the stock and red wine. Reduce the sauce by half.
7. 7. Bring about 1 liter of salted water with the white wine vinegar to a boil, then keep it at a gentle simmer. Crack the eggs one by one into a ladle and gently slide them into the simmering water. Poach for about 5 minutes, remove, and set aside.
8. 8. Remove the red wine sauce from the heat. Stir in the butter and adjust the seasoning.
9. 9. Arrange the watercress, tomatoes, sweetbreads, and eggs on plates. Drizzle the vinaigrette over the salad and the red wine sauce over the sweetbreads. Serve immediately.

Nutrition per serving

• kcal: 544
• Protein: 30 g · Fett/Fat: 42 g · Carbs: 5 g