Sweetbread heart, French peas, crumbled pretzels

For the pretzel crumble

• 100 g butter
• 100 g hazelnut powder
• 100 g flour
• 40 g sugar
• 100 g dry pretzels (available in shops )

Steps for sweetbreads, peas and pretzels

1. Sweetbreads (the day before): soak the sweetbreads in water and refrigerate for at least 12 h to remove any residual blood.
2. On the big day, blanch them in water over low heat until they boil, then cool them quickly by running cold water over them.
3. Peel the sweetbreads to remove the remaining membrane, salt and flour them, then pat them well to remove the excess flour.
4. Start cooking in a frying pan with a mixture of oil and butter, add the sweetbreads and cook for 5 to 7 minutes on each side, basting well. For crispy sweetbreads, cook with flour and butter at the last minute. Finish with a lemon zest on the sweetbreads (this will add freshness to the dish and lighten it up...).
5. French peas: Cook the peas in salted water for 8 to 10 minutes, checking before removing. They should remain crunchy, but not too crunchy. Cut the red onions into thin wedges, sauté in the oil, add the bacon and, when the onions are almost cooked, add the lettuce, sliced and washed beforehand. Sauté quickly.
6. Pretzel crumble: place all the ingredients in a bowl or mixer pan and mix by hand or with a sheet of paper. Bake at 170°C for approx. 15 min.
7. Arrange the peas in the center of the plate. Place the sweetbreads on top, with pieces of crumble around them. You can also add pea shoots. Pour a spoonful of the cooking butter around the peas.

For furtherinformation, contact

• La Table du 12, 12 Grand'Rue, 68230 Turckheim
• 12/20 in the Livre des 109
• Read Gault&Millau's review of La Table du 12