The first time I worked with sweetbreads I was very nervous but determined to attempt something outside of my area of expertise. When I made Dave’s Sweetbread Terrine http://atomic-temporary-17826715.wpcomstaging.com/2011/04/30/i-poached-daves-sweetbread-terrine/, I couldn’t get veal sweetbreads so I settled for lamb sweetbreads and they turned out fine. The veal sweetbreads for today proved to be a little “bulkier” than the lamb but more akin to the rich and creamy sweetbreads from Le Volant Restaurant http://atomic-temporary-17826715.wpcomstaging.com/2011/04/26/le-volant-restaurant-offaly-good-food/. Anyway, we were pleased.
The Papillon roquefort dressing I made was the perfect compliment to both the salad and sweetbreads. The great thing about food blogging is that it forces me to write down what I’ve done and if I forget, I can just check my blog posts 🙂 I’m making this again!
Crispy Veal Sweetbreads with Roquefort Dressing
1/2 cup Papillon roquefort cheese, crumbled
Juice 1/2 lemon
2 green onions, thinly sliced
1 celery branch, halved vertically and thinly sliced
1/2 cup mayonnaise
Salt and pepper
2lbs veal sweetbreads
Juice 1 lemon
1 cup buttermilk
1 cup flour
1/2 cup bread crumbs
1 tsp salt
1/2 tsp pepper
2 tsp paprika
1 tsp garlic powder
Mix the cheese, lemon juice, green onions, celery, mayonnaise together and add salt and pepper to taste. Refrigerate.
Soak the sweetbreads in cold water overnight, drain and place in a large pot with the juice of 1 lemon and water to cover. Bring to a boil and simmer for 3 minutes. Drain the sweetbreads and immediately plunge into an ice water bath. Drain again, put into a bowl with the buttermilk and refrigerate for 1 hour or so.
Mix the flour, crumbs, salt, pepper, paprika and garlic powder together. Remove the sweetbreads from the buttermilk and dredge in the flour mixture. Deep fry until golden brown. Serve with mixed salad greens and the roquefort dressing.
Wine suggestion: Yellow Tail Chardonnay