Recipe created by chef Franck Subileau of the Bastide des Senteurs
30500 Saint Victor de Malcap - France

Recette en français - Rezept in Deutsch

Asparagus and veal sweetbreads crisp with a harmonious
reduction of shallots and Tavel Domaine de la Mordorée

 

 

Recipe created by chef Franck Subileau

 

Ingredients Serves 4 :

 

- 1kg sweetbreads (2 lb.)

- 5 Shallots

- 300ml Tavel Dame Rousse (>1 cup)

- 2 bunches of asparagus

- 200ml cream (1 scant cup)

- 20g butter (1 scant oz.)

- 4 sheets of phyllo pastry

- 5ml peanut oil (1 tsp.)

- 5 small cherry tomatoes

- 20 ml olive oil (1 tbsp.)

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Preparation

The day before: blanch the veal for 3 minutes after boiling

Cool, then peel and put them in the fridge. See photo n° 2

Peel the asparagus, make 2 bunches, cook in boiling water, salt, and cook 4 minutes.

Cool, and then leave them in the refrigerator.

Peel and chop the shallots, fry in olive oil

Deglaze with the Tavel, cook gently without too much evaporation, save in the fridge.On the day you will be serving the dish

Cut 4 cm of the asparagus stalks, fry with a shallot, deglaze

With Tavel, moisten with cream and cook 15 minutes, mix and sieve

Cook 5 cherry tomatoes in the oven, with peanut oil and herbs.

Cut the sheets of phyllo into 6 triangular pieces; put them in the oven with olive oil and brown.

At the last moment, 20 minutes before serving

Slice the veal sweetbreads and season, cook in a skillet with oil and foamy brown butter, brown, flip over, douse gently with butter. See photo n°3

Remove the sweetbreads, place the asparagus in the pan, and simmer for 5 minutes

Preheat oven, put sweetbreads and asparagus in the oven 2 minutes.

Warm the shallot reduction by adding a bit of Tavel and the cream of asparagus.

 

Dressage

Take a large plate, preferably transparent.

Place on the bottom of the plate the shallots soaked in Tavel.

Set a triangle of phyllo pastry; add asparagus and a slice of sweetbread continue to stack these up till the last sheet of sweetbread. See photo n°4

Finish with a sheet of phyllo, put the small tomato as decoration on the plate.

Put the plate 1 min in the oven, pipe the cream of asparagus all around the dish, wipe the edge of the plate, and add herbs as decoration.

To accompany this dish, Tavel Dame Rousse of Domaine de la Mordorée

 

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	the chef Franck Subileau pict #2		picture # 3

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pict # 4

Recipe created by chef Franck Subileau of the Bastide des Senteurs : www.bastide-senteurs.com