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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