Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers

Land and sea are in the hands of Pierre-Michaël Martin. The Chez Pimousse chef binds the sweetness of a sweetbread apple and smoked anchovies, with a vegetable drop and pistachio slivers.

Serves 4

Preparation: 30 min

Cooking time: 30 min

600 g sweetbreads
500 g spinach
4 chard ribs
500 g wild garlic (keep the flowers for finishing)
4 smoked anchovy fillets
40 g shelled pistachios
Veal jus
100 g butter
2 tbsp. grapeseed oil
1 lemon
salt and pepper

1 - Prepare all the ingredients: blanch the sweetbreads in a saucepan, leave to cool and drain well. Wash the spinach, wild garlic and chard. Remove the stems from the spinach. Blanch the chard for a few seconds, then ice. Peel the lemon and cut into salpicons.

2 - Brown the sweetbreads on all sides in a frying pan with hot oil. Once nicely colored, add a knob of butter and baste until crisp.

3 - Make the vegetable "tombée": in a sauté pan, sauté the spinach, wild garlic and Swiss chard for about 2 minutes.

4 - Arrange and finish: in a flat plate, place the vegetable "tombée" on the bottom, and place the sweetbreads on top. Cover the sweetbreads with the anchovy fillets, a few lemon salpicons, the wild garlic flowers and the crushed pistachios. Drizzle with 2 spoonfuls of well-reduced veal jus. Season with fleur de sel and pepper to taste.

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Chef's Restaurant

Pierre-Michaël Martin CHEF

Awards : Young Talent Trophy

Restaurant : Chez Pimousse

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