Streams

Recipe: Rene Redzepi's Glazed Sweetbreads and Wilted Bitter Greens

Adapted from Rene Redzepi: A Work in Progress

Friday, November 15, 2013

Adapted from Rene Redzepi: A Work in Progress

 Phaidon Press, www.phaidon.com

 

Ingredients

Sweetbreads

2 portions sweetbread

salt

14g brown butter

1 lemon thyme sprig

grapeseed oil

butter

mushroom glace

 

Chanterelle compote

100g chanterelles

15g butter

salt

reduced white wine

 

Grilled lettuce cream

4 romaine lettuce heads, cut lengthways

grapeseed oil

spinach puree

salt

apple balsamic vinegar

 

Wilted greens

50g water

125g butter

0.5g black tea

1.25g dried verbena leaves

1.25g dried woodruff

4 celery sticks, chopped

Swiss chard leaves, shredded

Large celery leaves

Large ground elder leaves

 

Mushroom sauce

60g mushroom glace

reduced white wine

salt

27g porcini oil

3g chopped parsley

3g chopped shallots

 

Serving

8 medium chanterelles, sliced

Spanish chervil

Ground elder shoots

Chickweed shoots

 

Instructions

 

Sweetbreads

Trim the membrance from the sweetbreads. Sprinkle a little salt on both sides and leave to marinate for 8 hours. Vacuum-pack the sweetbreads with the brown butter and lemon thyme and cook in a water bath at 80˚C (175˚F) for 8 minutes. Cool in ice water. Dry the sweetbreads and sauté in a little oil, for 4-5 minutes on one side and 30 seconds on the other. Discard the oil and glaze the sweetbreads with some butter and a little mushroom glace.

 

Chanterelle compote

Cook the chanterelles in butter in a covered pan over medium heat for 2 minutes. Remove the lide and continue cooking the chanterelles until the cooking liquid has reduced to one-third. Blend to a rough compote. Season with salt and reduced white wine and keep warm.

 

Grilled lettuce cream

Remove the outer leaves of the lettuce. Brush a little oil and the cut side and chargrill on both sides. Cool, then juice. Strain the lettuce juice. Add enough spinach puree to reach a semi-loose consistency. Season with salt and apple balsamic vinegar.

 

Wilted greens

Boil the water. Emulsify the butter into the water. Infuse the tea and dried herbs in the butter emulsion for 6 minutes. Strain and keep warm.  

 

Mushroom sauce

Season the mushroom glace with reduced white wine and salt.

 

Serving

Warm 4 plates. Put a tablespoonful of grilled lettuce cream on each plate. Heat the wilted greens’ tea butter emulsion. Add the celery and sauté for 20 seconds. Add the Swiss chard, celery leaves and ground elder and strain. Trim the warm, glazed sweetbreads to weigh approximately 60g each and place one on each plate. Spoon some chanterelle compote on top and finish with the chanterelle slices. Arrange the wilted greens and the chervil, elder and chickweed around the sweetbread. Split the mushroom sauce with porcini oil and finish with the parsley and shallots. Serve with the sauce immediately.

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