Recipes
Sautéed Sweetbreads of Veal, Chanterelle Mushrooms & Leeks, Cracked Black Peppercorn and Cabernet Vinegar
Chef Michael Kornick
mk the restaurant
Taste of the Nation Culinary Council
Serves 2 appetizer servings.
Ingredients
- 6 ounces veal sweetbreads, peeled
- 2 ounces butter
- 3 ounces trimmed chanterelles
- 1 medium leek
- 2 ounces butter
- 1 cup demi-glace (or reduced veal stock)
- 1 ½ ounces cabernet vinegar
- 1 shallot diced
- 1/8 cup brunoise carrots
- 1/8 cup brunoise celery
- 4 sprigs of tarragon
- 1 tablespoon cracked black peppercorns (toasted)
- 1 ounce butter
- 1 cup (loosely packed) crispy leek straws
- 16 1 ½ inch chive battons
Instructions
- Trim and fine julienne the green part of the leek, from the top down 2 inches. Dice the remaining white parts 1/2 x 1/2 inch. Keep separate and rinse well, drain.
- Portion the sweetbreads into 1 ½ ounce nuggets (4 each).
- Sauce: Sauteé the vegetables in the butter until tender. Add the vinegar, reduce by half. Add the demi-glace, simmer for two minutes. Add the tarragon and peppercorns simmer 1 minute, season to taste. Reserve.
- Garnish: Blanch the julienne leeks for 10 seconds in boiling water, drain. Deep fry until crisp in 250F oil, do not brown. Cut the chives 1 1/4 inch long.
- Sweetbreads: Pre-heat both sauté pans to medium hot. Pat the sweetbreads dry and season with salt and coarse pepper. Brown 2 ounces butter (fully brown no bubbles) in one pan. Add the sweetbreads cook 3-4 minutes turn and cook another 3-4 minutes until just past pink.
- While the sweetbreads are cooking, sauté the leeks and mushrooms in the other pan, in the remaining butter until tender and lightly caramelized, season with salt and pepper.
- Plate: Place the mushrooms and leeks on the plate, top with the sweetbreads, surround with the sauce, top with the crispy leeks and the chives.
