Sweetbreads, smoked milk

 


Sweetbreads, smoked milk

Ingredients

3 x 200 g sweetbreads

Salt and pepper

Herb oil

Smoked oil

1 lemon

Fish roe

Smoked milk sauce

250 g smoked fish skin

350 g whole milk

150 g of full cream

Preparation
Place the sweetbreads in a large pot of cold water and bring to the boil. Leave to cool and then peel the sweetbreads. Reserve.

SMOKED
MILK SAUCE Cook the smoked fish skin with the milk and cream for 20 min 100°C. Strain the sauce and adjust the seasoning. Set the sauce aside in a saucepan.

PLATING
Flour then fry the sweetbreads in frothy butter for 4 minutes on each side. Emulsify the "smoked milk" sauce and pour a nice spoon in the center of the plate. Add dashes of herb oil and smoked oil, 3 lemon pieces, and 1 teaspoon of fish roe. Finally, place the sweetbreads.

 

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