Sweetbreads Meunière – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Soak the sweetbreads in cold water for at least 3 hours (up to 24), changing the water as needed. Drain, cover with cold water and milk, bring to a boil with salt, boil for a minute, then chill in ice water.
2. Peel off the membrane and remove fat, gristle and veins without tearing the meat.
3. Press the sweetbreads between paper towels and trays with about 1 kg of weight in the refrigerator for 4 hours or longer. Portion into about 70 g pieces.
4. Make the red butter: sieve the cassis or blueberry puree to remove excess moisture. Mix softened butter with the purple mustard and fruit puree, season with salt and pepper, spread thinly between parchment sheets, freeze and cut into irregular pieces.
5. Scrub the salsify under cold water, wearing gloves to peel it. Trim the ends, peel off most of the thick white skin, cut into 8 cm batons and keep them in water with lemon juice.
6. Drain the salsify. Melt 40 g butter in a pan, add the salsify, season with salt and pepper and cook on medium heat for 5 minutes. Add 100 g chicken stock, cover and simmer for 20 minutes until fork-tender. Stir in the green onions or chives and set aside.
7. Season the sweetbreads with salt. Heat a pan over moderate heat, add oil and a third of the cold butter. Sear the meat for 5 minutes on medium heat, flip, and add the remaining butter in pieces while basting, until the butter turns brown (beurre noisette). Cook 10-12 minutes in total, add a little lemon juice, then rest the meat on a rack and keep the pan juices.
8. Pour off excess fat from the pan, add the vinegar and the pan juices, scrape up the bits and reduce to a glaze.
9. Reheat the salsify and arrange it on plates with 3 or 5 pieces of frozen red butter, keeping them apart. Add the sweetbreads, spoon over the glaze, and melt the red butter and warm the meat with a kitchen blowtorch just before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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