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Sumac veal sweetbreads with tapenade

Ingredients

Sweetbreads

  • 12 ounces (340 g) veal sweetbreads
  • Milk, to cover
  • 4 cups (1 L) water
  • 1 lemon, juice
  • 1/2 cup (120 ml) all purpose flour
  • Salt and pepper
  • 2 tablespoons (30 ml) sumac
  • 3 tablespoons (45 ml) unsalted butter
  • 2 tablespoons (30 ml) extra virgin olive oil

Tapenade

  • 2 tablespoons (30 ml) chopped pitted black dry-cured olives
  • 1/4 cup (60 ml) finely chopped roasted red pepper
  • 2 teaspoons (10 ml) finely chopped anchovies
  • 2 tablespoons (30 ml) finely chopped caper berries
  • 2 tablespoons (30 ml) chopped flat leaf parsley
  • 1 clove garlic, grated
  • 1 tablespoons (15 ml) olive oil
  • 2 teaspoons (10 ml) pomegranate molasses
  • 1 1/2 teaspoons (7.5 ml) honey
  • 1/2 teaspoon (2.5 ml) chili flake
  • Salt and pepper

Broken Vinaigrette

  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) pomegranate molasses
  • 2 teaspoons (10 ml) sumac
  • Salt and pepper

Directions

For the Sweetbreads

  1. 2 days before cooking, place the sweetbreads in a bowl or small container, cover them with milk, and allow them to soak in the refrigerator overnight.
  2. Remove the sweetbreads, discard the milk, and trim any veins or dark bits. Rinse them well and set them aside.
  3. Place the sweetbreads in a small pot, cover with water, add salt and lemon juice.
  4. Bring the water to a boil, and blanch for about five minutes, until cooked through but still soft. Remove the sweetbreads and plunge them into an ice bath to stop the cooking.
  5. If your sweetbreads are large, slice them into medallions.
  6. Spread the flour on a plate. Season sweetbreads with salt, pepper, and sumac.
  7. Toss the sweetbreads in the flour until well coated on all sides.
  8. Heat oil in a heavy-bottomed skillet over medium-high heat and cook the sweetbreads until golden brown on all sides.
  9. Add butter to the pan and allow to melt, baste the sweetbreads with the hot butter for two to three minutes until finished cooked and crisp.
  10. Place the browned sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.

For the Tapenade

  1. In a bowl, toss together the peppers, olives, anchovies, caper berries, garlic, parsley, olive oil, pomegranate molasses, and honey. 
  2. Season with salt, pepper, chilli flake. 
  3. Set aside. 

For the Broken Vinaigrette

  1. In a small bowl, combine the olive oil, pomegranate molasses, sumac, salt, and pepper.
  2. Stir with a fork, do not emulsify. 
  3. Set aside. 

To Serve

  1. On a serving plate, fill a three-inch ring mould or cookie cutter with the tapenade to a depth of 1/4 inch (six mm). Remove the ring, leaving a neat circle.
  2. Top the tapenade with a small portion of the sweetbreads.
  3. Drizzle the Broken Vinaigrette over and around the sweetbread.
  4. Repeat to make four plates.
  5. Serve immediately. Enjoy!


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