Veal sweetbreads

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.

First published in 2015
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Ingredients

Metric

Imperial

Veal sweetbreads

Mustard dressing

To serve

Method

1
Soak the sweetbreads in cold water for an hour, then trim away any membrane or unappetising looking tubes from the outside
2
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
3
Preheat the oven to 200°C
4
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
  • salt
  • olive oil, for frying
5
Transfer the sweetbreads to the oven and cook for 10 minutes, reserving the juices from the pan
6
Meanwhile, make the mustard dressing. Whisking together the mustard, egg yolk and vinegar and gradually whisk in the oils until emulsified
7
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
8
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
First published in 2015
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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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