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

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

  • Preparation 45 min
  • Cooking 45 min
  • Waiting 1 h 45 min
  • Sinking 24 h
  • Servings 4

Categories

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

Preparation

  • To prepare the broth

  • To prepare the butter

  • Just before serving

Note from Ricardo

This recipe is published in Stelio Perombelon’s book "25 verbes pour apprendre à cuisiner".

Personal Note