Veal sweetbreads with langoustine, sand carrots, langoustine bisque & spicy jus

Mathieu Thomas | 1/20/23

Three hours in the kitchen to create a beautiful combination of land and sea. This is the idea of Mathieu Thomas, chef at Mimosa, with his veal sweetbreads and langoustine, with sand carrots, langoustine bisque and full-bodied jus.

serves 8

Preparation time: 1 h

Cooking time: 2 h 25

Veal sweetbreads

750 g sweetbreads
1.5 kg veal trimmings
1 onion
2 carrots
5 garlic cloves
1 sprig thyme
30 cl chicken stock
sunflower oil
salt and pepper

Langoustines

8 langoustines
1 shallot
1 lemongrass stick
1 garlic clove
1 carrot
10 cl cognac
10 g tomato paste
50 cl chicken stock
25 cl liquid cream
Espelette pepper
Salt

Carrots

8 sandy carrots
50 g semi-salted butter
Espelette pepper
olive oil
Salt

1 - Prepare the sweetbreads: blanch the sweetbreads in a large volume of salted water, starting cold. Bring to the boil for 3 min, then transfer to a bowl of cold water with ice cubes. Peel and chill.

2 - For the veal jus: brown the trimmings in sunflower oil, then add the aromatic garnish. Degrease and moisten with stock. Cook and reduce for 1 h, strain and degrease.

3 - For the langoustine bisque: shell the langoustines and set aside in a cool place. Brown the heads in olive oil, add the aromatic garnish and tomato paste. Flambé with cognac. Moisten with stock. Cook for 1 h and strain. Reduce to ice, then cream.

4 - Make a carrot pur&e acute;e: peel, chop and steam or boil carrots, then mashed potato with butter and spices.

5 - Brown the sweetbreads in semi-salted butter, then snackeeze the langoustines with olive oil.

6 - Arrange: place the carrot purée at the bottom of the plates. Arrange the sweetbreads and pearly langoustines on top, adding the spicy jus. Emulsify the langoustine bisque and add the foam. Serve the dish.