Equipment
Ingredients
Sweetbreads
- 4 fresh sweetbreads
- 240 ml white wine
- 75 g onion, coarsely chopped
- 75 g celery, coarsely chopped
- 56 g carrot, coarsely chopped
- 2 bay leaf
- 5 g salt
- 2 g black pepper, freshly ground
- 60 g all-purpose flour
- 142 g unsalted butter
Crab Mixture and Garnish
- 10 ml capers, drained
- 2 lemons, halved
- 10 g dijon mustard
- 2 g paprika
- 170 g lump crab meat
- 5 ml lemon juice
- 16 lemon slices, thinly sliced, seeded, and peeled
- 8 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Soak the sweetbreads in cold water in the refrigerator for 4 hours, changing the water every hour. Drain thoroughly.
Place sweetbreads in a saucepan with white wine, onion, celery, carrot, bay leaves, and a pinch of salt. Add water to cover, bring to a boil, and cook for 5 minutes.
Transfer the sweetbreads to a wire rack. Place a second rack on top and apply heavy weights. Cool for 2 hours, then refrigerate until fully chilled.
Carefully remove any membranes, filaments, or tendons from the chilled sweetbreads. Slice them into 6mm (1/4 inch) thick pieces.
Season the slices with salt and pepper. Dredge lightly in flour and shake off any excess.
Melt 14g (1 tbsp) of butter in a heavy skillet over medium-high heat. Sear one-quarter of the slices for 1 minute per side until golden. Repeat in batches with more butter until all slices are cooked, then wipe the skillet clean.
Melt 28g (2 tbsp) of butter in the skillet. Add the capers and sauté for 30 seconds until fragrant.
Distribute the caper butter over the sweetbreads. Squeeze the juice from one lemon half over each serving.
Melt the remaining 56g (4 tbsp) of butter in the skillet over medium heat. Whisk in the mustard and paprika. Once bubbling, gently fold in the crab meat and 5ml (1 tsp) of lemon juice.
Spoon the crab mixture over the sweetbreads. Dip the edges of the lemon slices into chopped parsley and garnish each plate with 4 slices.
Chef's Notes
- The soaking and pressing of sweetbreads are crucial steps to remove impurities and achieve the correct texture. Don't skip the pressing stage, as it compacts the sweetbreads, making them easier to slice and preventing them from falling apart during searing.
- When searing the sweetbreads, ensure the pan is hot and don't overcrowd it. Cooking in batches with sufficient butter will guarantee a beautiful golden-brown crust without steaming the sweetbreads.
- The lemon-mustard butter sauce should be emulsified just before serving. If it separates, whisk in a tiny bit of cold water or butter to bring it back together.
- For the best flavor and texture, use fresh, high-quality lump crab meat. Gently fold it into the sauce to avoid breaking up the delicate lumps.
- Taste and adjust seasoning at each stage, especially for the sauce. Capers are salty, so be mindful when adding additional salt.
Storage
Refrigerator: 2 days — Store components separately if possible; sweetbreads lose crispness quickly.
Reheating: Gently warm in a skillet over low heat to maintain texture.
