• Recipe

    Stefan Kölsch

    Calf's Sweetbreads Sauté

     
    • Serves 4
    • Preparation time 30 mins
    • Cooking time 10 mins
  • Ingredients
     
    • 400g-450g Calf’s Sweetbreads
    • 2-3 tbsp Plain Flour
    • 2 tbsp Olive Oil
    • 20g Butter
    • Salt and Pepper
    • 1 Tomato (cored and cut in small cubes)
    • 2 sprigs Chervil or Parsley (chopped)
  • Method
     
    1. Rinse the Sweetbreads in cold water for 20-30 minutes, remove and pat dry with kitchen paper.
    2. Trim off any excess fat and skin and cut into 1-2 cm thick slices.
    3. Coat the Sweetbreads in flour and tap off any excess.
    4. Heat a large frying pan and add the oil and butter; season the Sweetbreads with salt and pepper and fry for 2-3 minutes on each side.
    5. When ready to serve add the tomatoes and fry gently until warmed through.
    6. Serve with asparagus tips and salad leaves.
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