PDA

View Full Version : Kalvbräss och sparris sallad (Sweedtbread and asparagus salad)



Gunnar Damström
10-04-11, 04:17
After Dominique Bouchet

To serve four you need:
1 sweetbread (about 500g, 1 lb)
1 Tbsp peanut oil
2 small French shallots, peeled and minced
The vinaigrette:
1 Tbsp of best-quality red wine vinegar
1 tsp of raspberry juice
Sea salt to taste
4 Tbsp extra-virgin olive oil
Freshly ground white pepper to taste
The asparagus:
24 small green asparagus, though end trimmed
8 ounces (250 g) wild girolle mushrooms (I substituted baby chantarelles)
3 Tbsp unsalted butter
24 leaves flat-leaf (Italian) parsley

Sweetbread is mostly sold frozen and in pairs. One U.S. weal sweetbread typically weighs about 0.5 kg (1 Lb); a Finnish about half that. Bring it home the day before the party and place it in the refrigerator overnight. When thawed, place in several changes of cold water until the water remains clear (4 to 5 hours). Drain. Place the sweetbread in a large saucepan and cover with cold water. Add 1 tsp of salt. Bring to a boil over a high heat and let boil for 4 minutes.

Remove from the heat and place the saucepan, sweetbread and juices in the sink under cold, running water. Allow the water to run over the sweetbreads in the pan for ten minutes to thoroughly rinse them. Drain. With your fingers, remove the outer membrane that covers the sweetbreads, as well as fat and tubes attached to the membrane. Set aside.

In a small bowl whisk together the vinegar, raspberry juice and salt. Add the oil, first one drop at a time then in a thin stream while whisking vigorously. Season with freshly ground white pepper.

Prepare a large bowl of ice water. Bring a large pot of water to a boil. Add one Tbsp salt per liter (quart) of water. Add the asparagus and cook until tender (ab. 5 minutes). With a slotted spoon, transfer the asparagus to the ice water and let cool thoroughly. Drain and cut off the thick ends at an angle. Place the asparagus in a single layer on a dish and coat generously with half the vinaigrette sauce.

Cut the sweetbreads in ¼” slices (6 mm) slices. In a large skillet, heat the peanut oil over a medium heat until is barely sizzles. Season the sweetbread slices with salt and pepper and cook them gently, 3 to 4 minutes on each side, turning once. In a large, non-stick skillet, heat the butter over a medium heat until it sizzles. Add the (shallots and the)1) mushrooms and cook, tossing until soft (3-4 minutes). Drain the excessive fat from the skillet and toss with the remaining vinaigrette.

To serve, arrange the slices of sweetbread in the center of the heated platters. Arrange the mushroom around the sweetbread. Carefully arrange six spears of asparagus- spar toward the center- (like spokes on a wheel) on top of the sweetbreads. Decorate with the Italian parsley. Serve immediately.

1) I believe this is what Bouchet had in mind. The original recipe lack information about how the shallots come in.

From: L’atelier Robuchon, VAN NOSTRAND, NY 1996 ISBN 0-442-02652-8,