Glazed veal sweetbreads with coffee, bitter cocoa and mote wheat

75 min
Type of dish: Meats
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal sweetbreads, frozen 1.0 kg
Table salt 3.0 g
Red wine 0.1 l
Brown stock 0.25 l
Olive oil 0.025 l
Butter 0.025 kg
Cocoa 0.01 kg
Micromesclun, bag 2.0 g
Mote wheat stew 0.125 kg
Coffee ground 0.1 kg
Onion 0.025 kg
Carrots 0.013 kg
Green leek 0.15 ud
Bones 0.075 kg
Red wine 0.013 l
Water 0.25 l
Shallots 0.05 kg
Olive oil 0.025 l
Tomato 0.05 kg
Table salt 1.0 g
Cayenne pepper 0.1 g
White stock 0.5 l
Butter 0.05 kg
Sugar 0.05 kg
Egg whites 1.5 ud
Plain flour 0.05 kg
Coffee flavour 2.5 g
Elaboration

For the sweetbreads:

  • Make a beef stock.
  • Put the sweetbreads in cold salted water for several hours so that they bleed.
  • Blanch them for a few minutes bringing them to the boil from cold water, let them cool in the water.
  • Clean them by removing the excess fat and skin.
  • Season them with salt and pepper and brown them in a non-stick frying pan with butter and olive oil.
  • Place the sweetbreads in a pan and cover with the brown stock, leave to cook until soft.

For the cocoa sauce:

  • Reduce the red wine and add with the stock left over from cooking the sweetbreads.
  • Thicken the sauce with cornstarch and make it shiny but adding a few cubes of butter.
  • Finally, add the cocoa.

For the garnishes:

Decoration:

SET UP

  • In a frying pan, glaze the sweetbreads with the cocoa sauce, adding it little by little until they are completely covered.
  • Place the sweetbreads on a deep plate, next to the mote wheat stew and on the other side, the coffee grounds.
  • Decorate with the coffee caramel and the sprouts.
  • Observations:
  • Once bled, bleached, cleaned, seasoned and browned, the sweetbreads can be cooked in a vacuum with a brown base (15% to 20% of the weight of the sweetbreads) at 70 ºC for 180 minutes.
Nutritional information (1 portion)
Fiber 7.38 g
Saturates 14.64 g
Monounsaturated fatty acids 16.09 g
Polyunsaturated fatty acids 2.4 g
Cholesterol 554.67 mg
Calcium 150.37 mg
Iron 6.07 mg
Zinc 4.13 mg
Vitamin A 344.99 ug
Vitamin C 72.67 g
Folic acid 164.67 ug
Salt (Sodium) 586.52 mg
Sugars 33.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.