VEAL SWEETBREAD, ROMANESCO, ANCHOVY, VEAL JUS

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INGREDIENTS

• 150g sweetbread

• 4 florets of romanesco

• 4 florets of cauliflower

• 1l reduced veal jus

• 150g finely chopped anchovies

• 2 spoons of veal sauce

• ¾ spoon of mayonnaise

COOKING STEPS

SWEETBREAD

Blanch the sweetbread in court-bouillon for 15 min then peel and cut into chunks of equal size.

On order, 150g sweetbread and pan sear in a pan with butter, garlic and thyme until evenly golden brown.

ROMANESCO AND CAULIFLOWER

Detail the romanesco and cauliflower into florets.

Blanch in salted water separately and cool in ice water once soft.

Grill in a hot saucepan with oil 4 florets of each.

VEAL JUS

1l reduced veal jus

150g finely chopped anchovies

Mix together 2 spoons of veal sauce and add ¾ spoon of mayonnaise