Sweetbreads, Hollandaise, Fennel & Mushrooms

2
60 minutes

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

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
6
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
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