Fried Veal Sweetbread and Kidney with Asparagus, Scallops and Cream Sauce
- For the sweetbread and kidney
Salt and freshly ground pepper
- 4 tablespoons
- 1 splash
For the sweetbread and kidney: Soak the sweetbread and kidney in cold water for 2 hours. Trim any veins or membrane from the sweetbread and kidney. Slice the sweetbread, season with salt and pepper and coat with flour. Heat 2 tablespoons butter in a large frying pan and sauté the sweetbread until golden brown on both sides. Place on a plate and keep warm in the oven at 50°C (approximately 125°F). Pat the kidney dry, slice and coat with flour. Melt the remaining butter and sauté the kidney until golden brown on both sides. Season with salt and pepper. Add the wine and simmer for 20-30 minutes. Season with salt and pepper. Keep warm.
For the asparagus: Peel the asparagus, snap off the woody ends and cut into pieces. Cook the green and white asparagus, separately, in lightly salted water for 6-8 minutes, until fork-tender. Drain and keep warm.
For the scallops: Poach the scallops in the fish stock for about 5 minutes. Strain and keep warm. Mix the strained fish stock with 250 ml (approximately 1 cup) asparagus cooking water.
For the sauce: Melt the butter in a small saucepan, add the flour and cook until light golden brown and nutty. Slowly stir in the fish stock and asparagus water mixture and simmer for 2-3 minutes, stirring. Whisk the cream and egg yolk together and then stir into the sauce. Simmer until thickened then season with lemon juice, salt and pepper. Stir in the sugar, asparagus and scallops. Arrange the sweetbread and kidney slices on warm serving plates and pour the sauce over top. Garnish with chervil and serve with rice, if desired.