Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers
Land and sea are in the hands of Pierre-Michaël Martin. The Chez Pimousse chef binds the sweetness of a sweetbread apple and smoked anchovies, with a vegetable drop and pistachio slivers.
Serves 4
Preparation: 30 min
Cooking time: 30 min
- 600 g sweetbreads
- 500 g spinach
- 4 chard ribs
- 500 g wild garlic (keep the flowers for finishing)
- 4 smoked anchovy fillets
- 40 g shelled pistachios
- Veal jus
- 100 g butter
- 2 tbsp. grapeseed oil
- 1 lemon
- salt and pepper
1 - Prepare all the ingredients: blanch the sweetbreads in a saucepan, leave to cool and drain well. Wash the spinach, wild garlic and chard. Remove the stems from the spinach. Blanch the chard for a few seconds, then ice. Peel the lemon and cut into salpicons.
2 - Brown the sweetbreads on all sides in a frying pan with hot oil. Once nicely colored, add a knob of butter and baste until crisp.
3 - Make the vegetable "tombée": in a sauté pan, sauté the spinach, wild garlic and Swiss chard for about 2 minutes.
4 - Arrange and finish: in a flat plate, place the vegetable "tombée" on the bottom, and place the sweetbreads on top. Cover the sweetbreads with the anchovy fillets, a few lemon salpicons, the wild garlic flowers and the crushed pistachios. Drizzle with 2 spoonfuls of well-reduced veal jus. Season with fleur de sel and pepper to taste.
