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

Ingredients

Fresh Meat

  • 150g of lamb sweetbreads, membranes removed

Dairy

  • 300ml of milk
  • 30g of butter
  • 30g of butter
  • 70g of butter
  • 225g of butter, clarified

Store Cupboard

  • 85g of plain flour
  • salt
  • black pepper
  • salt
  • black pepper
  • 12 black peppercorns
  • 4 egg yolks

Spices & Dried Herbs

  • 1 pinch of smoked paprika
  • 1/4 tsp garam masala
  • 1 pinch of ground cumin

Fruit & Vegetables

  • 1 fennel bulb, chopped
  • 2 flat mushrooms, chopped
  • 1 garlic clove, crushed
  • 100g of fresh peas
  • 1 lemon, juiced

Salad & Fresh Herbs

  • 2 chervil stalks

Oils & Vinegars

  • 6 tbsp of white wine vinegar