Sweetbreads with Beer and Carrot Cream

Preparation

1. STEP 1 OF 9

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

2. STEP 2 OF 9

   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.

3. STEP 3 OF 9

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

4. STEP 4 OF 9

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

5. STEP 5 OF 9

   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.

6. STEP 6 OF 9

   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.

7. STEP 7 OF 9

   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.

8. STEP 8 OF 9

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

9. STEP 9 OF 9

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

Suggestions

• Saucepan

• Blender

• Baking paper

• Aluminum foil

• Pan

General Information

Analysis

Macronutrients (100 gr)