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