Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Sautéed sweetbreads with morels and asparagus
This elegant dish combines the sophistication of Viennese culinary art with seasonal highlights, bringing spring directly to your plate.
Cooking time: 60 minutes
Ingredients for the sweetbreads
| Ingredients (4 servings) | ||
|---|---|---|
| 14 | oz | sweetbreads |
| 1 | piece(s) | small onion |
| 1 | twig(s) | of rosemary |
| 1 | twig(s) | of thyme |
| 5 | piece(s) | peppercorns |
| 10 | g | of butter |
| 2 | tablespoon(s) | of olive oil |
| Bay leaves | ||
| Juniper berries | ||
| Salt | ||
| Pepper | ||
| Some flour for coating | ||
Ingredients for the asparagus
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | bunch | of green asparagus |
| 1 | bunch | of white asparagus |
| 1 | pinch | of sugar |
Ingredients for the sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | of morels |
| 20 | g | butter to bind the sauce |
| 1/8 | l | chicken stock |
| 1/8 | l | cream |
| Madeira and cognac for deglazing | ||
| Salt | ||
| Pepper | ||
- Place the sweetbreads in a pot of cold water with the onion, bay leaves, peppercorns, juniper berries, rosemary and thyme sprigs, bring to a boil, then simmer gently for about 5 minutes and leave to steep.
- Wash the morels well. Melt the butter in the pan, add the morels and sauté briefly. Deglaze with cognac and Madeira, add the chicken stock and reduce. Pour in the cream, bring to a boil again, season with salt and pepper.
- Peel the asparagus and cook till al dente in boiling water with salt and a pinch of sugar.
- Melt butter in a pan until foaming. Lightly dust the sweetbreads with flour and fry slowly on both sides until golden brown.
- Warm up the sliced asparagus with the asparagus stock, mixing in butter.
- Arrange the sautéed sweetbreads on a plate, garnish with the asparagus and pour on the morel sauce.
Wine-tip
Deep crimson red with a purple hue, a subtle brightening on the rim. Candied violets, a hint of cassis, raspberries, black cherries, subtle notes of vanilla, a floral touch....
Thermenregion, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
