Veal sweetbread and morels puff pastry

Recipe for 4 people - Soaking time: 3h - Preparation time: 30 min - Cooking time: 30 min

 

Veal sweetbread and morels puff pastry

Puff pastry recipe with veal rice and morels► Rehydrate in advance in a salad bowl 1 sachet of 40g of our dry morels, covered with water for at least 3 hours.

► Preheat your oven to 180 ° C.

► Cut a roll of puff pastry into squares with 7 cm sides; then brush them with egg yolk using a brush and put them in the oven for 10 minutes.

► Meanwhile, blanch 600g of sweetbreads then peel them carefully, cut them into cutlets and lightly flour them.

► Sear them in a pan with butter and season with our salt with forest mushrooms and fine herbs.

► Gently wring the morels after soaking and dice them.

► Cook them, covered, for 5 min in the residual soaking water, with a knob of butter.

► Uncover and continue cooking for 10 minutes over low heat, stirring often until almost complete evaporation of the liquid. Add 4 finely chopped shallots with 15 cl of heavy whole cream and let reduce over low heat.

► Cut the puff pastry crust in half; Arrange the sweetbread cutlets in the center, cover with the morel sauce, and cover with the puff pastry lid. Sprinkle with our morel powder, a little finely chopped parsley and serve very hot immediately.

► As an accompaniment, taste a Pinot Gris and do not forget to consume in moderation because alcohol abuse is dangerous for your health.

 

Variant

You can also use our natural morels to replace dried morels in this recipe.

 

Suggestion

We advise you not to add too much garlic because its power and its acridity often outweigh the delicacy of the mushroom.

In our recipes, we recommend the use of our salt with forest mushrooms and fine herbs, which is a complete seasoning with:

 

If you really want to add extra garlic, blanch it to make it softer; and add it in the middle of cooking so that it does not burn.

 

Finally, do not hesitate to inquire about www.mangerbouger.fr !

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