Stelio Perombelon’s Seared Sweetbread with Warm Cucumber and Parsley Butter

Ingredients

• • 3/4 lb (400 g) fresh veal sweetbread
  • 1 English cucumber, peeled
  • 1 tbsp (15 ml) sea salt
  • Grape seed oil, as needed
  • Flour, (for dredging the sweetbread)
  • 2 tbsp (30 ml) unsalted butter
  • 1/2 lemon
  • Salt and pepper

• Broth

  • 12 cups (3 litres) water
  • 2 carrots, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1/2 Spanish onion, thinly sliced
  • 1 bay leaf
  • 1 small sprig thyme
  • 1 sprig parsley
  • 1 small clove garlic
  • 1 clove
  • The juice of 1/2 lemon

• Parsley Butter

  • 1 bunch parsley, leaves only
  • 1/2 cup (125 ml) water, very cold
  • 1/2 cup (115 g) unsalted butter, very cold and cut into cubes
  • Salt, to taste