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Crispy Sweetbreads, Chanterelle Mushrooms, Glazed Bacon with White Garlic Puree

Crispy Sweetbreads, Chanterelle Mushrooms, Glazed Bacon with White Garlic Puree
Cook Time
3h 46 min
Yields
4 servings

Recipe by Rob Rossi from Top Chef Canad, Episode 6

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ingredients

Blanching Sweetbreads

2
celery stalks, roughly chopped
2
onions, peeled and roughly chopped
2
Tbsp black peppercorns
5
fresh bay leaves
1
lemon, juiced, reserving lemon halves
cold water
kosher salt
2
lb(s) veal sweetbreads, soaked in cold water for 24 hours and rinsed

Crispy Sweetbreads

Blanched Sweetbreads, membrane removed and divided into 4, 3oz portions
2
Tbsp olive oil
2
cup all purpose flour
2
Tbsp butter, cold
3
Tbsp lemon juice
1
fresh bay leaf
2
sprig of thyme
salt
pepper

White Garlic Puree

cloves from 4 heads of garlic, peeled, ends trimmed and smashed
4
cup whole milk
3
sprig thyme
1
Tbsp butter, cold
salt

Glazed Bacon

½
lb(s) smoked bacon, cut into 3 inch pieces, blanched
½
cup veal stock
½
Tbsp butter
1
Tbsp sherry vinegar
salt
pepper

Chanterelles and Brussel Sprou

1
Tbsp olive oil
½
lb(s) chanterelle mushrooms, ends trimmed and cleaned
1
cup brussel sprout leaves, separated
1
Tbsp butter
salt
pepper

Assembly

White Garlic Puree
Glazed Bacon
Crispy Sweetbreads
Chanterelles and Brussel Sprouts
2
Tbsp chervil, picked
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directions

Step 1

Place ingredients, except for sweetbreads, in a pot, bring to a simmer.

Step 2

Add sweetbreads and simmer over low heat for 5 minutes. Turn off heat and poach sweetbreads in liquid for 45 minutes.

Step 3

Place sweetbreads in between 2 trays and weigh down with a heavy object.

Step 4

Place sweetbreads in fridge to cool and flatten for a minimum of 2 hours, maximum 24 hours.

Step 5

Heat olive oil in a sauté pan over medium-high heat.

Step 6

Place flour in a bowl, season with salt and pepper. Dredge sweetbreads in flour to coat.

Step 7

Place dredged sweetbreads in pan, sear on all sides until crispy.

Step 8

Add butter, lemon juice, bay leaf and thyme, baste sweetbreads until golden.

Step 9

Remove Crispy Sweetbreads from pan, set aside for assembly.

Step 10

Prepare a cartouche (a parchment paper lid the size of pot).

Step 11

Place garlic cloves in a small pot, cover with 2 cups of whole milk, season with salt and simmer for 1 minute. Remove garlic and discard milk.

Step 12

Place garlic back in pot. Add bay leaf, thyme, remaining milk and season with salt.

Step 13

Cover pot with cartouche, bring to a simmer and cook until garlic is soft, approximately 45 minutes.

Step 14

Remove garlic, place in a blender. Reserve milk.

Step 15

Puree garlic, adding reserved milk if consistency is too thick.

Step 16

Once garlic mixture is smooth, add butter, puree until smooth. Adjust seasoning if necessary, set aside for assembly.

Step 17

Heat a sauté pan over medium heat. Add blanched bacon, cook until golden, approximately 5 minutes.

Step 18

Remove excess fat, add veal stock ¼ cup at a time.

Step 19

Once stock has reduced to a glaze consistency, approximately 5 minutes, add butter and baste bacon.

Step 20

Add sherry vinegar, season with salt and pepper, set aside for assembly.

Step 21

Heat olive oil in a sauté pan over medium-high heat. Add chanterelles, season with salt and pepper, sauté until golden and tender.

Step 22

Add brussel sprout leaves and toss until wilted. Swirl in butter, season with salt and pepper, set aside for assembly.

Step 23

Spoon 1 tablespoon of White Garlic Puree on each plate.

Step 24

Place Glazed Bacon in centre of plate.

Step 25

Place 3 oz of Crispy Sweatbreads over Glazed Bacon on each plate.

Step 26

Spoon Chanterelles and Brussel Sprouts around each plate, garnish with picked chervil.

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