Preparation
Sweetbreads
Bring about 1 liter of water to a boil in a saucepan. Add the white vinegar, salt, and the sweetbreads.
Remove the pan from the heat, let the sweetbreads steep for about 5 minutes, then rinse under cold water and drain on paper towels. Remove the thin membranes and veins. Set aside.
Sweetbreads and Raspberry Jus
Season the sweetbreads.
Heat a little oil in a frying pan until very hot. Sear the sweetbreads for 3 minutes on each side. Discard the cooking oil and add the butter to the pan.
Over very low heat, baste the sweetbreads continuously with the foaming butter (core temperature approx. 60°C / 140°F). Set aside.
Add the veal stock and poultry stock to the raspberry purée. Simmer for about 30 minutes.
Let infuse for 1 hour. Strain through a fine sieve, add the sherry vinegar and adjust the seasoning.
Cooked Beets
Separately cook, in salted water, 3 Chioggia mini beets, 3 yellow mini beets, and all of the red mini beets. Peel and quarter. Set aside.
Raw Beets: Pickling Marinade
Bring 1 liter of water to a boil with the sugar, honey, and 8 cl of raspberry vinegar. Simmer for about 5 minutes. Let cool.
Peel the remaining beets and cut into thin 2 cm diameter slices. Set aside in ice water. Slice the red radishes. Pour the pickling marinade over the raw beets.
Beetroot Coulis
Peel and blend the large cooked red beetroot in a blender with 4 tablespoons of raspberry vinegar. Season.
Finishing
Reheat the beets in the meat glaze.
Plating
On a plate, draw a line of beetroot coulis. Place 1 to 2 cooked beets of each color. Garnish with marinated beets seasoned with oil, radishes, microgreens, and raspberries. Add a sweetbread medallion and drizzle with raspberry reduction.
Tips!
- Pair with a Gaïa wine from Cave Guillod in Praz-Vully.
Recipe from the book: Les légumes du Pays de Fribourg, published by Association Terroir Fribourg.
For 4 people
Preparation : 90 min
Cooking : 60 min
Ingredients and products
- 4 veal sweetbreads (about 150 to 200 g per person)
- 4 Chioggia mini beets (3 + 1)
- 4 yellow mini beets (3 + 1)
- 4 red mini beets
- 2 small round red radishes
- 1 punnet of raspberries
- 1 large cooked red beet
- 1 punnet of microgreens for garnish
- 30 g raspberry purée
- 150 g veal stock
- 150 g poultry stock
- 1 l water
- 2 tbsp sherry vinegar
- 1 tbsp white wine vinegar
- 4 tbsp raspberry vinegar
- 8 cl raspberry vinegar
- 100 g butter
- 60 g sugar
- 20 g honey
- meat glaze
- rapeseed oil
- butter
- salt and pepper
