Roasted Veal Sweetbreads with Spanish Chorizo and Potatoes
Chef Chris Nugent of Les Nomades Chicago, IL
Adapted by
January 2008

Yield: 6 Servings

Roasted Veal Sweetbreads with Spanish Chorizo and Potatoes by Chef Chris Nugent of Les Nomades – Chicago, IL on StarChefs.comIngredients:

    Veal Reduction:
  • 2 Tablespoons olive oil
  • ½ cup diced onion
  • ¼ cup diced carrot
  • ¼ cup diced celery
  • ½ cup sliced cremini mushrooms
  • 1 clove garlic, sliced
  • 1½ cups Merlot red wine
  • 3 sprigs thyme
  • 5 peppercorns
  • 2 cups veal stock
  • ½ cup chicken stock
  • Salt

    Spanish Chorizo:
  • ¼ cup olive oil
  • ¼ cup finely diced Spanish onion
  • ¼ cup peeled and finely diced red pepper
  • 1 teaspoon minced garlic
  • 1/3 cup finely diced Spanish chorizo
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 cups hot chicken stock
  • 1/3 cup finely diced Idaho potato
  • Salt and pepper

    Pommes Puree:
  • 1 Yukon gold potato
  • ½ cup heavy cream
  • 4 ounces room temperature unsalted butter
  • Salt

    Pommes Soufflé:
  • 1½ quarts canola oil, for frying
  • 1 Idaho potato
  • Salt
  • 1 teaspoon smoked paprika

    Confit Potato Rings:
  • 2 large Yukon gold potatoes
  • 2 cups clarified duck fat
  • 3 cloves garlic, sliced
  • 3 sprigs thyme
  • Salt

    Sauce Foyot:
  • 1 large egg yolk
  • 1 teaspoon warm water
  • 4 ounces warm clarified butter
  • 2 Tablespoons finely chopped tarragon
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon tomato paste
  • ½ teaspoon lemon juice
  • 3 Tablespoons warm Veal Reduction
  • Tabasco sauce, to taste
  • Salt

  • 1½ pounds veal sweetbreads
  • 1 cup white port
  • 3 cups chicken stock
  • ¼ cup diced carrot
  • ¼ cup diced celery
  • ¼ cup diced onion
  • 3 sprigs thyme
  • 5 peppercorns
  • 2 bay leaves
  • Salt and pepper
  • 3 Tablespoons clarified butter
  • ¼ cup all-purpose flour
  • Fresh herb leaves, to garnish


For the Veal Reduction:
Put a medium saucepan over medium-high heat, add olive oil. When hot, add onion, carrot, and celery; caramelize vegetables, about 8 minutes. Add cremini mushrooms and garlic and cook for 3 minutes. Deglaze with merlot and reduce by 80%. Add thyme, peppercorns, and veal and chicken stocks. Simmer until reduced by 70%. Season with salt. Pass through a fine-mesh sieve lined with cheesecloth. Set aside.

For the Spanish Chorizo:
In a heavy-bottom medium saucepan over medium heat, add olive oil, onions, red pepper, garlic and Spanish chorizo. Cover and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in smoked paprika, bay leaf, and thyme sprigs. Cook for 1 minute, add hot chicken stock and diced potatoes. Simmer, stirring often, until reduced by half and potatoes are broken down and thickening the liquid. Remove bay leaf and thyme sprigs. Season with salt and pepper. Set aside.

For the Pommes Puree:
Put potato in a pot and cover with cold water. Bring to a simmer and cook until fork tender, about 35 to 40 minutes. Peel potato and press through a fine sieve into a bowl. Fold ¼ cup cream into potatoes until smooth. Add butter, remaining cream, and season with salt.

For the Pommes Soufflés:          
Heat 2 cups canola oil to 275º F in a medium saucepan; heat remaining canola oil to 350ºF in another medium saucepan. Peel potatoes and trim into a long oval shape. Use a mandoline to cut into 1/8-inch thick slices. Dry potato slices well. Fry potato slices in batches in 275º F oil until slices begin to bubble, swirling occasionally and maintaining the oil temperature, about 4 minutes. Use a slotted spoon to carefully transfer slices from 275º F oil to 350º F oil; fry until they puff and become golden brown and crispy. Drain on paper towels and season with salt and smoked paprika. Set aside.

For the Confit Potato Rings:
Use a mandoline to cut potatoes into ¼-inch thick slices. Use a 3-inch cutter to cut potato slices into circles; use a 2½-inch cutter to cut out the centers out, creating rings. Preheat oven to 350º F. Heat duck fat to 200º F in a medium saucepan, add garlic, thyme, and season with salt. Put potato rings in duck fat and cook in oven for 8 minutes or until tender. Set aside.

For the Sauce Foyot:
In a small saucepan bring an inch of water to a simmer. Put egg yolk in a small bowl and place over the simmering water. Use a whisk to whip yolk until ribbon stage is reached. Remove from heat, add 1 teaspoon warm water. Continue to whip while slowly drizzling in warm clarified butter to create an emulsion. Add tarragon, tarragon vinegar, tomato paste, lemon juice, and Veal Reduction. Season with Tabasco and salt. Set aside.

For the Sweetbreads:
Remove outer membrane from sweetbreads. In a medium saucepan add white port and reduce by half. Add chicken stock, carrot, celery, onion, thyme, peppercorns, bay leaves, and season with salt to taste. Bring to a boil and simmer for 6 minutes. Add sweetbreads and poach for 5 minutes on each side, remove, and cool in refrigerator. Cut sweetbreads into 6 portions, season with salt and pepper and dredge in flour. In a large sauté pan over medium-high heat, add clarified butter. When hot, add sweetbreads and lightly brown on all sides, about 4 minutes.

To Assemble and Serve:
Place a line of Pommes Puree across plate; put Confit Potato Ring in center and fill with Spanish Chorizo. Top with crispy sweetbreads and add a tablespoon Sauce Foyot. Add Pommes Soufflé on top and garnish with herbs. Drizzle Veal Reduction on plate.


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