Crispy Veal Sweetbreads with Red Onion Pickle

Crispy Veal Sweetbreads with Red Onion Pickle

Revealing the authenticity of the ingredients around which it is built, each dish created by chef Anaïs Teynié at Hôtel de l’Europe in Villeréal brings out the real, fresh flavours. Combining traditional and contemporary style with seasonal produce, she is joined by pastry chef Julien Auroux to provide culinary cuisine that is sure to delight. Fresh, flavourful and colourful cuisine.

“An unprecedented culinary foray”

Anaïs Teynié

Crispy Veal Sweetbreads

(Serves 4)

4 Veal sweetbreads

2 Large potatoes

1 Red onion

1 Apple

200g Liquid whole cream (30% min)

Ground black pepper

100g Meat or veal stock

50g Sugar

100g White wine vinegar

150g Cold water

100g Plain flour, sifted

50g Butter (unsalted)

3tbs Grapeseed oil

Mixed leaves and edible flowers to dress.

Peel the onion and cut it in eight pieces top to bottom.

For the red onion pickle: Place the sugar, vinegar and water in a pot and bring to the boil. Once boiling pour the mixture onto the red onion and cover with a lid until cold.

Place the cold water in a pot with the sweetbreads and cook until they float. Once floating remove them from the water and place in cold water for 30 mins then place in the fridge for two hours. Peel the potato, slicing them into 0.5 cm widths. Peel and core the apple and cut into thin slices. Place the stock in a pot with the cream and pepper. Reduce to a creamy consistency and thickish texture. Add a little salt to taste when the reduction is ready.

Heat the deep fat frier to 140°C and precook the potatoes. Leave to one side when cooked. Turn the frier up to 180°C.

Remove the sweetbreads from the fridge and peel them. Dip them in the sifted flour. Heat the grapeseed oil in a pan and cook the sweetbreads until they are crispy on both sides, then add the butter and finish cooking until they are golden in colour.

Return your potatoes to the frier and fry until golden.

Strain the red onion pickle.

Place the sweetbreads and apple slices on the plate, dressing with the mixed leaves and edible flowers. Finally, add the red onion pickle.

Anaïs has also shared her recipe for Scallops with Chorizo, Ginger and Spinach which can be found in our Feb/Apr 2021 issue.

Scallops with Chorizo, Ginger and Spinach