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🍽️ Veal Sweetbread with Asparagus

680 kcal · 30 min · 4 servings

Ingredients

• 400 veal sweetbreads
• 125 ml tarragon vinegar
• 1 kg white asparagus
• 1 shallot
• 2 tbsp herb vinegar
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp sunflower oil
• 1 tbsp Cointreau
• salt
• pepper (from the mill)
• 4 tbsp clarified butter
• 250 ml veal stock
• 125 ml dry, good red wine
• 50 g cold butter
• salad leaves

Instructions

1. 1. Place the veal sweetbread in a bowl of cold water.
2. 2. Let the meat soak in the water for about 2 hours.
3. 3. Drain the water and rinse the sweetbread briefly.
4. 4. Fill a pot with 2 liters of water.
5. 5. Add 1 teaspoon of salt and the tarragon vinegar to the water.
6. 6. Bring the liquid to a boil.
7. 7. Add the veal sweetbread to the boiling water.
8. 8. Let it come to a boil again briefly.
9. 9. Reduce the heat and let the sweetbread simmer for 15 minutes.
10. 10. Remove the sweetbread from the pot.
11. 11. Let it cool down in the air.
12. 12. Wash the asparagus thoroughly.
13. 13. Peel the asparagus with a peeler.
14. 14. Cut off the woody ends of the asparagus stalks.
15. 15. Fill a pot with salted water and bring it to a boil.
16. 16. Add the asparagus to the boiling water.
17. 17. Cook the asparagus for about 18 minutes.
18. 18. Peel the shallots.
19. 19. Cut the shallots into small cubes.
20. 20. Take a small bowl.
21. 21. Add the herb vinegar to the bowl.
22. 22. Add the balsamic vinegar.
23. 23. Add the oils to the bowl.
24. 24. Add the Cointreau (orange liqueur).
25. 25. Season with salt and pepper.
26. 26. Whisk the ingredients well together.
27. 27. Taste the vinaigrette and adjust seasoning if needed.
28. 28. Remove the skin from the cooled veal sweetbread.
29. 29. Slice the sweetbread into thin slices.
30. 30. Heat butter in a pan.
31. 31. Fry the sweetbread slices in the hot butter.
32. 32. Fry them until golden brown on both sides.
33. 33. Remove the sweetbread slices from the pan.
34. 34. Cover them and keep them warm.
35. 35. Add the shallots to the pan drippings.
36. 36. Sauté the shallots until translucent.
37. 37. Deglaze with stock.
38. 38. Deglaze with red wine.
39. 39. Let the sauce reduce.
40. 40. Reduce the sauce to half its volume.
41. 41. Remove the pan from the heat.
42. 42. Stir the butter into the sauce.
43. 43. Season the sauce with salt and pepper.
44. 44. Place the sweetbread slices on the plates.
45. 45. Pour the red wine sauce over the sweetbread.
46. 46. Place salad leaves on the plates.
47. 47. Place the asparagus next to the sweetbread.
48. 48. Drizzle the asparagus with the vinaigrette.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 42 g · Carbs: 12 g