Sweetbreads with Morels and Asparagus
- 400 grams Sweetbread
- 2 onions
- 1 garlic clove
- 1 stalk Celery
- 1 carrot
- 800 grams Veal shank (from the chest or shoulder)
- 3 tablespoons clarified butter
- 2 tablespoons Pastry flour
- 150 milliliters dry white wine
- 500 milliliters Veal stock
- 1 bay leaf
- 3 cloves
- 50 grams dried Morel
- 250 grams white Asparagus
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 200 milliliters Whipped cream
- 1 tablespoon Caper (canned)
- freshly ground peppers
- fresh parsley (for garnish)
Soak sweetbreads in a bowl of cold water for about 2 hours.
Preheat oven to 200°C (approximately 400°F).
Peel onions and garlic and chop finely. Rinse and trim celery and carrol and also finely dice. Rinse veal, pat dry, trim as needed and cut into bite-size pieces. In a roasting pan, sear veal in hot butter on all sides until brown. Add vegetables and fry briefly, sprinkle with flour and deglaze with wine and broth. Bring to a boil, add seasonings and then simmer with lid closed for about 50 minutes in preheated oven.
Soak morels in a bowl of warm water for about 10 minutes. Peel sweetbreads and blanch for 2-3 minutes in boiling salted water. Then drain, rinse with cold water, free from skins and cores and tear into bite-sized pieces. Peel asparagus stalks, trim woody ends and cut into 7 cm (approximately 2 3/4 inch) long pieces and cook in boiling salted water with a pinch of sugar and a dash of lemon for about 12 minutes until al dente.
Remove roasting pan from oven, remove lid and place on the stove again and leave to simmer. Fry sweetbreads in a pan with hot butter for 5-8 minutes. Then remove and fry well-rinsed and squeezed morels. Add veal meat with cream into sweetbreads, add asparagus, morels and capers and season with salt, pepper and lemon juice. Transfer to plates, sprinkle with parsley and serve as desired with traditionally rich puff pastries and dry white wine.