Name: Grilled Sweetbreads with Marsala Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) veal sweetbreads; 24 small white button mushrooms, approximately; 5 large asparagus, blanched and cut into 1-inch (2.5-cm) pieces; 1 red bell pepper, seeded and cut into 16 cubes; 1/4 cup (60 ml) melted butter, for brushing; 8 long wooden skewers, soaked in water for 30 minutes; 8 metal skewers; 1 shallot, finely chopped; 1 clove garlic, finely chopped; 2 tablespoons (30 ml) butter; 1 tablespoon (15 ml) honey; 1/2 cup (125 ml) Marsala wine; 1 cup (250 ml) demi-glace sauce; Salt and pepper

Preparation

Skewers
- Place the sweetbreads in a bowl, cover them with cold water and refrigerate for about 4 hours, changing the water two to three times. Drain.
- In a saucepan, place the sweetbreads and cover with salted water. Bring to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat, rinse under cold water and drain well. With your fingers, remove the thin membrane on the sweetbreads and break into 2.5 cm (1 inch) pieces.
- Preheat the grill, setting the burners on medium. Oil the grate.
- Thread the pieces of sweetbreads on the skewers alternately with the mushrooms, asparagus, and bell pepper pieces. Brush with butter. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side, basting with butter while cooking.
Marsala Sauce
- Meanwhile, in a saucepan, soften the shallot and garlic in the butter. Add the honey and cook for 1 minute. Deglaze with the wine and reduce by half. Add the demi-glace and bring to boil. Simmer gently for about 5 minutes. Adjust the seasoning.

Grilled Sweetbreads with Marsala Sauce

Categories

Ingredients

Skewers

Marsala Sauce

Preparation

Skewers

Marsala Sauce

Personal Note