Sweetbreads of Aveyron, radish and black truffles "ice"
Recipe Michel Truchon, the Seneschal Restaurant Sauveterre Rouergue
- Ingredients for 4 people:
4 Sweetbreads (or 500gr), salt, pepper, butter, duck fat, truffle shavings, 1 bunch radishes "ice" (white radish variety of summer), 40 g of broken hazelnuts, 1 truffle ( 50g), 80g aromatic garnish (onions, shallots, carrots), 1.5 liters of duck jus
Disgorge the sweetbreads overnight in running water, blanch, sinews, and then press the book for about 12 hours.
Peel the radish "ice", an English cook, drain and then fry in butter without browning, with broken hazelnuts.
Cut half of the truffle slices and julienne the rest aside.
Color sweetbreads in duck fat, grease, add the vegetables and sweat it all wet with duck jus, season, cook covered for about 20 minutes over high heat.
Strain cooking sweetbreads, adjust the seasoning, whisk in the butter, add the truffle shavings.
- Finishing and presentation:
In a plate, arrange the sweetbreads and radishes "ice."Spoon sauce, julienne and have a slice of truffle.