Fricassee of sweetbreads, asparagus and morels, garlic flower
Émile Cotte of Baca'v shares a Sunday casserole par excellence. His sweetbread fricassee, embellished with asparagus, morels and garlic flower, is sure to delight your table.
Serves 4.
Preparation time: 35 min
Cooking time: 40 min
- 4 sweetbreads, 150 g each
- 250 g Grenaille potatoes from Île de Ré
- 200 g green asparagus tips
- 200 g white asparagus tips
- 1 bunch wild asparagus
- 50 g flour
- olive oil
- Mild butter
- Semi-salted butter
Creamed veal jus with morels
- 150 g fresh morels
- 2 grey shallots, finely diced
- 20 cl light veal jus
- 10 cl yellow wine
- 1 punnet of purple garlic flowers
- 10 cl crème fleurette
Dressing
- Chopped garlic flowers
- 1 bunch chopped flat-leaf parsley
1 - Blanch the sweetbreads in stock seasoned with vinegar (lightly) and pepper (generously) for 4 min from boiling. Allow to settle and cool, then peel the sweetbreads and drain them in a tea towel.
2 - Make the jus de veau aux morilles: wash the fresh morels (make sure there are no earthy bits left on the mushroom stems). Peel and finely dice the shallots. Brown them in a sauté pan, add the morels until nicely colored, deglaze with a few drops of yellow wine, moisten with the clear veal juice, reduce by half and cream well.
3 - Caramelize the sweetbreads: lightly flour, season and brown the sweetbreads in a sauté pan with olive oil and butter until you obtain a nice crispy crust. Deglaze with the veal jus and add a little parsley.
4 - Prepare the asparagus: blanch all the asparagus in plenty of boiling salted water for 3 min.
5 - Cook the pommes grenaille in a casserole dish with a little semi-salted butter and, at the end of cooking, add the asparagus, deglaze with a few drops of veal jus, the rest of the chopped parsley and a few garlic flowers.
6 - Place the garnish and the caramelized veal sweetbreads inthe casserole dish, pour over the sauce and heat through.
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