Calf's Sweetbreads with Licorice and Roasted Carrots with Gingerbread
Arnaud Bignon, The Greenhouse, London, UK. Flavors of United Kingdom. Difficulty: Average. Chef's Note: * The spice powder is made by pulverizing a piece of dry gingerbread (pain d'épice) in a food processor. ** A ladle with a little pouring spout is ideal for pouring sauces.
⏱️ Prep: 15 min🍳 Cook: 30 min
Ingredients
| 800 g | calf's sweetbreads |
| 2 | sticks of licorice |
| 250 ml | milk |
| 250 ml | veal jus |
| 1 | knob of butter |
| 20 | young carrots, with tops |
| — | white chicken stock |
| 20 g | powdered gingerbread (pain d'épice) |
| — | olive oil |
Instructions
- Soak the sweetbreads in water for 2 days to remove any impurities, then blanch them for 2 minutes, skin them and divide into 4 portions of 180 g (6 oz.) each.
- Into each one, stick a half stick of licorice, halved lengthwise.
- Peel the carrots, reserving the tops.
- Begin cooking the carrots in olive oil, add a little white chicken stock and powdered gingerbread and cook until the liquid has reduced completely. At the end, sprinkle with powdered gingerbread.
- Heat the oil to 160° C (325° F). Fry the carrot tops; drain and set aside on paper towel.
- Cook the sweetbreads in oil in a skillet; when they are nicely browned, add a knob of butter.
- Deglaze with a ladleful** of veal jus and glaze under the salamander for a few seconds.
- Bring the milk to a boil and add some grated licorice and salt. Froth with an immersion blender.
Presentation:
- Place the sweetbread brochette in the center of the plate and arrange the carrots harmoniously.
- Garnish with a sprig of fried carrot top, some licorice foam and the veal jus.