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Honey Glazed Sweetbreads https://www.metro.ca/userfiles/image/recipes/ris-veau-glace-miel-1595.jpg PT1H00M PT30M PT1H30M
Parboil the sweetbreads in running water for 20 minutes.Mix the ingredients for the court bouillon and bring to a boil.Carefully add the sweetbreads.Blanch for 10 minutes.Remove the sweetbreads and cool.Remove the thin membrane covering the sweetbreads.Cut sweetbreads into thin slices. Set aside.Reduce the honey on medium heat.Add the butter and chopped shallots.Caramelize the sweetbreads in the honey.Add the tarragon vinegar and the beef broth.Finish cooking at 350°F/180°C for 10 minutes.Serve.
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1 1/2 lb (680 g) sweetbreads court bouillon 4 cups (1 L) water 1 onion, quartered 1 stalk celery pinch thyme 1 bay leaf 1 lemon 5 peppercorns sauce: 6 Tbsp. (90 mL) mild honey 1 Tbsp. (15 mL) unsalted butter 2 Tbsp. (30 mL) shallots, chopped 1/4 cup (60 mL) tarragon vinegar 3/4 cup (190 mL) beef broth Salt and pepper to taste
Honey Glazed Sweetbreads

Honey Glazed Sweetbreads

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4
servings
1:00
Preparation
0:30
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 lb
    (680 g)
    sweetbreads
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  • court bouillon
  • 4 cups
    (1 L)
    water
  • 1
    onion, quartered
  • 1
    stalk celery

  • pinch thyme
  • 1
    bay leaf
  • 1
    lemon
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    BLOOD ORANGES

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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 5
    peppercorns

  • sauce:
  • 6 Tbsp.
    (90 mL)
    mild honey
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    375 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    unsalted butter
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  • 2 Tbsp.
    (30 mL)
    shallots, chopped
  • 1/4 cup
    (60 mL)
    tarragon vinegar
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  • 3/4 cup
    (190 mL)
    beef broth

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Parboil the sweetbreads in running water for 20 minutes.

Mix the ingredients for the court bouillon and bring to a boil.

Carefully add the sweetbreads.

Blanch for 10 minutes.

Remove the sweetbreads and cool.

Remove the thin membrane covering the sweetbreads.

Cut sweetbreads into thin slices. Set aside.

Reduce the honey on medium heat.

Add the butter and chopped shallots.

Caramelize the sweetbreads in the honey.

Add the tarragon vinegar and the beef broth.

Finish cooking at 350°F/180°C for 10 minutes.

Serve.

Source : Chef José Trottier

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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