Spiced sweetbreads with fennel and mushroom duxelles, pea purée and hollandaise


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Spiced sweetbreads

Fennel and mushroom duxelles

Pea purée


For the spiced sweetbreads, place the sweetbreads into a saucepan of simmering milk and poach for one minute. Remove and place into a bowl of iced water to refresh
In a bowl, mix the flour with the paprika, garam masala and cumin and roll the sweetbreads in the mixture. Heat the butter in a frying pan, add the sweetbreads and fry until golden-brown on all sides. Remove from the heat and keep warm
For the fennel and mushroom duxelles, place the fennel and mushrooms into a food processor and blend until coarsely ground. Melt the butter in a saucepan and add the fennel and mushroom mixture and the crushed garlic. Fry for 3-4 minutes. Season well with salt and black pepper. Add a splash of water if it becomes too dry
For the pea purée, cook the peas in boiling salted water for 1-2 minutes, or until tender. Drain, then blend with the butter in a food processor until smooth. Season well with salt and freshly ground black pepper
For the hollandaise, place the lemon juice, chervil stalks and black peppercorns into a small pan and warm over a gentle heat for one minute. Remove from the heat and allow to infuse for ten minutes
In a bowl, mix the white wine vinegar with the egg yolks, then very slowly add in the clarified butter, whisking continuously until all the butter is incorporated and the mixture has emulsified
  • 6 tbsp of white wine vinegar
  • 4 egg yolks
  • 225g of butter
Strain the infused lemon mixture into the hollandaise a little at a time (discarding the chervil and peppercorns)
Spoon the duxelles onto a serving plate, top with the sweetbreads and serve with the pea purée on the side and the hollandaise drizzled over the top
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