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Oriental-style veal sweetbreads with orange and ginger, crushed pears and shallots with fondant potatoes

Home > Life style > Recipes > Oriental-style veal sweetbreads with orange and ginger, crushed pears and shallots with fondant potatoes
Recipe proposed by : Nicolas Frion
Recipe type : White meats


Cooking cost : Expensive

Ingredients

For 4 people

 1 shallot, 1 pear, 1kg potatoes, thym, bay leaf, a teaspoon of finely chopped mint, 500 to 700 g veal sweatbreads, butter, chicken stock. Balsamic vinegar reduction, chive and sage for decoration.

Oriental-style sauce with orange and ginger

100 g orange juice, 10 g soy sauce, 40 g brown sugar, 10 cl chiken stock, 1 level teaspoon of raz-el-hanout, 50 g grated ginger.

Preparation

Directions for the Oriental-style sauce with orange and ginger.

  • Infuse the ginger and raz-el-hanout in the orange juice. Add the brown sugar and soy sauce. Reduce by half, then add the chicken stock.
  • Cook for 10 minutes.

Directions for the crushed pear and shallot.

  • Peel 1 large shallot, then fry it in  frothy butter. Add 1 pear cut into small cubes, leave for 2 minutes, then remove.
  • Add half a teaspoon of finely chopped mint at the last minute.

Directions for the crushed pear and shallot.

  • Cut the potatoes into cylindrical shapes with a cookie cutter.
  • Simmer them in chicken stock flavoured with thyme and bay leaf.

Directions for the sweetbreads.

  • Blanch the veal sweetbreads (start with cold water, then bring to a rolling boil). Peel the sweetbreads in order to remove the outer membrane. Season with salt and pepper.
  • Brown the sweetbread medallions in butter in a fry pan, then bake them in the oven for 5-7 minutes.
  • Finish by deglazing the fry pan with the orange sauce.

Decoration.

  • Balsamic vinegar reduction.
  • Chive and sage.
   
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Restaurant le Chapon Fin - 5 rue Montesquieu, 33000 Bordeaux (France) -  www.chapon-fin.com

Oriental-style veal sweetbreads with orange and ginger, crushed pears and shallots with fondant potatoes

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