Sweetbreads with Beer and Carrot Cream

Soak the sweetbreads under running water for at least 2 hours.

Clean the carrots, place them on a sheet of baking paper, sprinkle with salt, drizzle with a little oil, close the parcel and wrap it in a sheet of aluminum foil.

Bake the carrots at 180 °C for about 40 minutes.

Remove the carrots from the oven and blend them into a cream with a few drops of lemon juice. Adjust the salt if needed.

Drain the sweetbreads and transfer them to a saucepan, cover them completely with beer; add bay leaves, thyme, a few crushed coriander seeds, salt, and cook on low heat for 30-35 minutes.

Drain the sweetbreads, place them on a tray, cover with a sheet of baking paper, place a weight on top so that all excess liquids are expelled, and let them cool.

Dry the sweetbreads with kitchen paper, remove the skin covering them, cut them into irregular pieces, and brown them in a pan with clarified butter and garlic until a crust forms.

Melt a tablespoon of hazelnut paste in reduced broth or brown stock over the heat to make a sauce.

Distribute the carrot cream on the plates, add the sweetbreads, toasted hazelnuts, sauce, and garnish with dill.