- Veal sweetbread
- Goose fat
- Tahoon® Cress
- Kikuna® Leaves
Softly cooked veal sweetbreads, duxelles and foam of cèpes, balsamic, Tahoon® Cress and Kikuna® Leaves
Blanch sweetbreads briefly and rinse cold, then peel off the membranes, season well with salt and pepper. Then cook sous-vide for 20 minutes with some goose fat. Bring sweetbreads through the flour with a little bit of starch. Then bake crispy.
Cut the cèpes into brunoise, set in oil with a chopped shallot. Cook well, season with salt and pepper.
Infuse dried cèpes in milk just below the boiling point. Season with salt and pepper. Then add a little Sucro and foam.
Dress this on a plate and finish with Tahoon Cress and Kikuna Leaves.
Source: JRE Jamsessie 14 November 2011 - Restaurant de Swarte Ruijter
Say yes to the cress