A recipe proposed by the chef of the hotel restaurant “Rival” lcoated in Usson-en-Forez, in Loire.
A recipe proposed by the chef of the hotel restaurant “Rival” located in Usson-en-Forez, in Loire.
Preparation: 30 min
Cooking: 10 min
Which caramels are used in this recipe?
Strong caramel, burnt sugars, traditional caramel, milk caramel
400g veal sweatbreads
10cl burnt sugars
10cl strong caramel
1 tbsp. Port wine
10g dried morels
1 knob of butter
20cl traditional caramel
10cl liquid cream
1 beaten egg
Sunflower oil for frying
1 glass of orange juice
4 big prawns
25cl liquid cream
2 tbsp. milk caramel
Blanch the sweetbreads in boiling water and cool it in ice-cold water.
Remove the veal membranes and cut them in half in the length.
Boil burnt sugars, strong caramel and Port wine.
Macerate the sweetbreads in the mixture for 1 hour. Cook the sweetbreads in the pan and let it caramelize.
Form rolls in plastic film, tighten them well then keep them in the fridge.
Soak the morels in lukewarm water, wash them several times and remove stems.
Cut them in small dices.
Cook them in a pan with butter and chopped shallots.
Add the traditional caramel and then the liquid cream. Let reduce and season.
Arrange them in small moulds with a little cooking cream and put them in the freezer for a little while.
Take them out and form balls in breadcrumbs using beaten egg.
Fry the “cromesquis” in a bath of oil.
Reduce the veal sweetbreads juice and add the orange juice and season to obtain the orange sauce.
Peel prawns then cook them in olive oil and preserve them.
Mix the liquid cream and the milk caramel.
Then put the mixture in a whipping siphon.
Make a dash of orange sauce on the plate and arrange a slice of sweetbreads and morels “cromesquis”.
Slice the prawn, coat with orange sauce and place on the plate.
Put the caramel whipped cream in a small container.