Crispy Veal Sweetbreads, Morel Mushrooms, Roasted Beets, Minus Eight Vinaigrette
Chef Sven Mede of Nob Hill—Las Vegas, NV
Adapted by
December 2006

Yield: 10 Servings


    Veal Sweetbreads:
  • 1 ½ pounds veal sweetbreads, rinsed under running water for 30 minutes, soaked in milk for 6 hours
  • 4 cups court bouillon
  • Salt and pepper, to taste
  • 2 Tablespoons all-purpose flour
  • 4 Tablespoons butter
  • 4 cloves garlic
  • 2 sprigs thyme
    Morel Mushrooms:
  • 5 Tablespoons extra virgin olive oil
  • 10 ounces fresh morels, split and washed
  • 2 cloves garlic
  • 1 sprig sage
  • Salt and pepper, to taste
  • 2 Tablespoons Minus Eight vinegar

    To Garnish:
  • 10 baby golden beets, roasted, peeled, cut into 8 wedges
  • 2 Tablespoons Minus Eight vinegar
  • 2 Tablespoons extra virgin olive oil
  • 3 green scallions, sliced
  • Micro arugula, for garnish
  • Sea salt, to taste
  • 1 Tablespoon coriander seeds, toasted, ground

For the Veal Sweetbreads:
Place the sweetbreads in the cold court bouillon and bring up to a simmer without boiling. Poach for 15 minutes then allow to cool in the poaching liquid. Break the sweetbreads apart into 1 ½ inch-pieces, removing the skin. Season with salt and pepper and roll in flour. Gently sear the sweetbreads in foaming butter with the thyme and garlic and cook until golden brown. Dry on paper towels and reserve.

For the Morel Mushrooms:
Heat the olive oil and add the mushrooms, garlic, sage, salt and pepper. Sauté without coloring for about 2 minutes until tender but not too soft. Deglaze with vinegar and cool down quickly.

To Serve:
Quickly marinade the beets and scallions in the vinegar and olive oil. Place the salad on a plate and arrange the warm sweetbreads on top. Season with sea salt and finish with the morels and micro arugula. Sprinkle the coriander powder over the top and serve.

Champagne Pairing:
Rene Geoffroy Brut Rosé Cumières

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