Veal sweetbread with vanilla from the konro grill, Gastronomixs

• 1 kg sweetbreads
• 1 l buttermilk
• 60 g salt
• 1 l water
• 50 ml extra virgin olive oil
• 5 g salt
• Planifolia Black Vanilla
•  as needed olive oil

• Cut the Planifolia Black Vanilla pods in half lengthwise and use the vanilla seeds for another preparation.
• Place the pods in a dehydrator at 50°C for at least 4 hours.
• Store them in an airtight container.
• Rinse the sweetbreads until the water runs clear.
• Make a solution of buttermilk, 60 grams of salt and water.
• Place the veal sweetbreads in this mixture and refrigerate for 12 hours.
• Heat the sous vide to 75°C.
• Then rinse the sweetbreads again until the water runs clear.
• Place in a vacuum bag with the olive oil and 5 grams of salt and vacuum seal.
• Cook sous vide for 1 hour and 5 minutes and cool back on ice water.
• Remove the membranes from the sweetbreads and portion them if desired.
• Use a steel skewer to thread through the sweetbreads with half a vanilla pod.
• Store in the fridge until serving.
• Prepare during service on a hot part of the konro grill until nice and golden brown and crispy.
• Before serving, remove the steel skewer, and the vanilla pod if necessary. This has now infused the sweetbread nicely.

• Delicious in a dish with Jerusalem artichoke, porcini mushroom, and potato components.
• Perfect with truffle, onion, and salsify.
• Combines well with celeriac, shiitake, and soy sauce.

Link to dish

Recept: Gastronomixs