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Saturday, November 7, 2015

Calf's Sweetbreads with Poppy Seeds and Shallots

Course Main Dishes
Prep. Time 20 mins
Cooking Time 30 mins
Yields 6 to 8 servings

2 1/2 lb (1.25 Kg) fresh calf's sweetbreads
5 oz (140 g) butter
2/3 cup (247 gl) shallots
1 cup (77 g) sliced white mushrooms
1 cup (250 ml) white wine
2 tbsp (30 ml) poppy seeds
1 1/2 cup (336 g) whipping cream 35 %
pepper, to taste

Remove sweetbreads covering and connective tissues. Soak sweetbreads in cold water for 2 to 3 hours. Drain, rinse well and pat dry. In large skillet, sauté green onion and mushrooms in half the butter for 4 minutes while stirring. Add sweetbreads and remaining butter. Cook over low heat for 20 minutes, partly covered, turning a few times until brown on each side. Season with salt and pepper.

Stir in wine and simmer until reduced to half. Stir in 2/3 of poppy seeds and cream. Season to taste with salt and pepper. Simmer over low heat for 7 minutes, stirring gently. Remove sweetbreads from skillet and slice crosswise. Arrange sweetbreads in serving plates over generous amount of sauce. Garnish with poppy seeds and serve with fresh asparagus.

Per serving
Energy: 548 Calories
Protein: 31 g
Carbohydrate: 19 g
Fat: 39 g
Calcium: 3 % / 38 mg

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