Pan-fried sweetbreads with baby spring vegetables and Madeira sauce

Pan-fried sweetbreads with baby spring vegetables and Madeira sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g veal sweetbreads
12 baby carrots
100g podded broad beans
100g podded peas
1 quantity Madeira jus
70g butter
plain flour, to dust
salt
freshly ground black pepper

Method

  1. Prepare the sweetbreads and cut them into 4–5 cm pieces. Set aside in the fridge.
  2. Scrub and top the baby carrots, leaving a little of the green stalks on, blanch in boiling water for 2–3 minutes, then refresh in cold water. Blanch the broad beans for 1–2 minutes, then refresh and skin them. Blanch the peas for 2–3 minutes, then refresh.
  3. Reheat the Madeira jus, taste and adjust the seasoning and keep warm.
  4. Heat a frying pan over a medium heat and add 20 g of the butter. Season the flour with salt and pepper, toss the sweetbreads in the seasoned flour and shake off the excess. Pan-fry the sweetbreads for 1–2 minutes on each side until they have taken on some colour. Add a further 30 g of the butter to the pan and fry for a further 2–3 minutes on each side, basting with the butter, until browned and slightly firm to the touch; they should be just cooked through the centre. Remove from the pan and set aside to rest for 2–3 minutes.
  5. Wipe out the frying pan with kitchen paper and melt the remaining 20 g butter in it over a low to medium heat. Add the prepared vegetables and sauté briefly to reheat and finish the cooking. Add 1–2 tablespoons Madeira jus to glaze.
  6. Divide the vegetables and sweetbreads between 4 plates and spoon a little of the sauce around.
Tags:
Leiths School of food and wine
cookery course
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