Spiced sweetbreads with fennel and mushroom duxelles, pea purée and hollandaise
- Starter
- Medium
- 2
- 60 minutes
PT1H
Lamb sweetbreads are prized for their velvety texture and delicate flavour, so it is important not to overpower them. Galton Blackiston uses them to their best in this recipe, where rootsy mushrooms and sweet peas are the perfect plate partners.
Ingredients
Spiced sweetbreads
- 150g of lamb sweetbreads , membranes removed
- 300ml of milk
- 85g of plain flour
- 1 pinch of smoked paprika
- 1/4 tsp garam masala
- 1 pinch of ground cumin
- 30g of butter
Fennel and mushroom duxelles
- 1 fennel bulb , chopped
- 2 flat mushrooms , chopped
- 30g of butter
- 1 garlic clove , crushed
- salt
- black pepper
Pea purée
- 100g of fresh peas
- 70g of butter
- salt
- black pepper
Hollandaise
- 1 lemon , juiced
- 2 chervil stalks
- 12 black peppercorns
- 6 tbsp of white wine vinegar
- 4 egg yolks
- 225g of butter , clarified
Equipment
- Food processor or blender
Method
1
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
- 150g of lamb sweetbreads
- 300ml of milk
2
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
- 85g of plain flour
- 1 pinch of smoked paprika
- 1/4 tsp garam masala
- 1 pinch of ground cumin
- 30g of butter
3
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
- 1 fennel bulb
- 2 flat mushrooms
- 30g of butter
- 1 garlic clove
- black pepper
- salt
4
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
- 100g of fresh peas
- 70g of butter
- salt
- black pepper
5
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
- 1 lemon
- 2 chervil stalks
- 12 black peppercorns
7
Strain the infused lemon mixture into the hollandaise a little at a time (discarding the chervil and peppercorns)
8
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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Spiced sweetbreads with fennel and mushroom duxelles, pea purée and hollandaise
