Sautéed veal sweetbreads

Veal sweetbread

• 1500 gr. veal sweetbread
• 100 gr. flour
• 50 ml Debic Roast & Fry

Mustard cream sauce

• 300 ml Debic Culinaire Original
• 200 ml veal stock
• 300 ml white wine
• 50 gr. traditional mustard
• 5 gr. salt
• 5 gr. pepper

Spinach

• 1000 gr. spinach
• 100 gr. chopped shallot
• 5 gr. salt
• 5 gr. pepper
• 50 ml Debic Roast & Fry

Potato straws

• 200 gr. potatoes

Method

Veal sweetbread

1. Marinate the veal sweetbreads in salted water for two hours.
2. Drain then wash under cold running water.
3. Dab dry with a kitchen towel then cook in a vacuum bag for 15′ at 65 °C.
4. Chill immediately in a bath of iced water.
5. Remove the silver skin, dry the sweetbreads gently and divide into equal parts.
6. Sprinkle with flour.
7. Brown the sweetbreads in Debic Roast & Fry until they are crispy and golden.
8. Season if necessary.

Mustard cream sauce

1. Reduce the wine and veal stock by half.
2. Add the Debic Culinaire Original and the mustard and cook until the desired consistency is obtained.
3. Season with salt and pepper to taste.

Spinach

1. Cook the minced shallots until tender and add the washed spinach.
2. Season with salt and pepper.

Potato straws

1. Peel the potatoes and cut into julienne strips.
2. Fry at 160 °C.

Assembly