Veal sweetbreads with langoustine, sand carrots, langoustine bisque & spicy jus
Three hours in the kitchen to create a beautiful combination of land and sea. This is the idea of Mathieu Thomas, chef at Mimosa, with his veal sweetbreads and langoustine, with sand carrots, langoustine bisque and full-bodied jus.
serves 8
Preparation time: 1 h
Cooking time: 2 h 25
Veal sweetbreads
- 750 g sweetbreads
- 1.5 kg veal trimmings
- 1 onion
- 2 carrots
- 5 garlic cloves
- 1 sprig thyme
- 30 cl chicken stock
- sunflower oil
- salt and pepper
Langoustines
- 8 langoustines
- 1 shallot
- 1 lemongrass stick
- 1 garlic clove
- 1 carrot
- 10 cl cognac
- 10 g tomato paste
- 50 cl chicken stock
- 25 cl liquid cream
- Espelette pepper
- Salt
Carrots
- 8 sandy carrots
- 50 g semi-salted butter
- Espelette pepper
- olive oil
- Salt
1 - Prepare the sweetbreads: blanch the sweetbreads in a large volume of salted water, starting cold. Bring to the boil for 3 min, then transfer to a bowl of cold water with ice cubes. Peel and chill.
2 - For the veal jus: brown the trimmings in sunflower oil, then add the aromatic garnish. Degrease and moisten with stock. Cook and reduce for 1 h, strain and degrease.
3 - For the langoustine bisque: shell the langoustines and set aside in a cool place. Brown the heads in olive oil, add the aromatic garnish and tomato paste. Flambé with cognac. Moisten with stock. Cook for 1 h and strain. Reduce to ice, then cream.
4 - Make a carrot pur&e acute;e: peel, chop and steam or boil carrots, then mashed potato with butter and spices.
5 - Brown the sweetbreads in semi-salted butter, then snackeeze the langoustines with olive oil.
6 - Arrange: place the carrot purée at the bottom of the plates. Arrange the sweetbreads and pearly langoustines on top, adding the spicy jus. Emulsify the langoustine bisque and add the foam. Serve the dish.
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