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
- 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.
- Remove the sweetbreads, discard the milk, and trim any veins or dark bits. Rinse them well and set them aside.
- Place the sweetbreads in a small pot, cover with water, add salt and lemon juice.
- 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.
- If your sweetbreads are large, slice them into medallions.
- Spread the flour on a plate. Season sweetbreads with salt, pepper, and sumac.
- Toss the sweetbreads in the flour until well coated on all sides.
- Heat oil in a heavy-bottomed skillet over medium-high heat and cook the sweetbreads until golden brown on all sides.
- 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.
- Place the browned sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.
For the Tapenade
- In a bowl, toss together the peppers, olives, anchovies, caper berries, garlic, parsley, olive oil, pomegranate molasses, and honey.
- Season with salt, pepper, chilli flake.
- Set aside.
For the Broken Vinaigrette
- In a small bowl, combine the olive oil, pomegranate molasses, sumac, salt, and pepper.
- Stir with a fork, do not emulsify.
- Set aside.
To Serve
- 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.
- Top the tapenade with a small portion of the sweetbreads.
- Drizzle the Broken Vinaigrette over and around the sweetbread.
- Repeat to make four plates.
- Serve immediately. Enjoy!
