This veal sweetbread recipe from Shaun Hill combines rich sweetbreads with a creamy mustard sauce, bringing a welcome kick to the plate with the addition of tangy sauerkraut. While this dish is recommended as a starter, you can double the quantities to serve it as a main course alongside a crisp salad or some steamed carrots and cabbage.
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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Soak the sweetbreads in cold water for an hour, then trim away any membrane or unappetising looking tubes from the outside
750g of veal sweetbreads
Place the sweetbreads in a pot with a dash of vinegar, the chopped shallot and some pepper. Cover with water, then top with a circle of greaseproof paper and bring to the boil. Simmer gently for 3 minutes, then remove from the heat and leave to cool
1 dash of vinegar
1 shallot, chopped
Preheat the oven to 200°C
Remove the sweetbreads from the pan and cut them into thick, even slices and season with salt and pepper. Place a frying pan over a high heat until it starts to smoke, then brush the slices with olive oil and crisp the slices on each side – you will probably need to cook the slices in two batches in order to keep the pan hot enough to caramelise the meat
olive oil, for frying
Transfer the sweetbreads to the oven and cook for 10 minutes, reserving the juices from the pan
Meanwhile, make the mustard dressing. Whisking together the mustard, egg yolk and vinegar and gradually whisk in the oils until emulsified
1 tbsp of Dijon mustard
1 egg yolk
1 tsp white wine vinegar
100ml of sunflower oil
100ml of olive oil
In a small saucepan heat the water with the shallot, capers and parsley until it reaches boiling point. Remove from the heat and whisk in enough of the mustard dressing until it combines and thickens to form a sauce - aim for the consistency of double cream
100ml of water
1 tbsp of capers
1 tbsp of shallots, chopped
1 tbsp of chopped parsley
To serve, spoon the mustard dressing onto warmed plates. Lay the sweetbreads on top along with a spoonful of sauerkraut and pour over some juices from the pan. Serve immediately
1 tbsp of cabbage
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