Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers

Land and sea are in the hands of Pierre-Michaël Martin. The Chez Pimousse chef binds the sweetness of a sweetbread apple and smoked anchovies, with a vegetable drop and pistachio slivers.

Serves 4

Preparation: 30 min

Cooking time: 30 min

600 g sweetbreads
500 g spinach
4 chard ribs
500 g wild garlic (keep the flowers for finishing)
4 smoked anchovy fillets
40 g shelled pistachios
Veal jus
100 g butter
2 tbsp. grapeseed oil
1 lemon
salt and pepper

1 - Prepare all the ingredients: blanch the sweetbreads in a saucepan, leave to cool and drain well. Wash the spinach, wild garlic and chard. Remove the stems from the spinach. Blanch the chard for a few seconds, then ice. Peel the lemon and cut into salpicons.

2 - Brown the sweetbreads on all sides in a frying pan with hot oil. Once nicely colored, add a knob of butter and baste until crisp.

3 - Make the vegetable "tombée": in a sauté pan, sauté the spinach, wild garlic and Swiss chard for about 2 minutes.

4 - Arrange and finish: in a flat plate, place the vegetable "tombée" on the bottom, and place the sweetbreads on top. Cover the sweetbreads with the anchovy fillets, a few lemon salpicons, the wild garlic flowers and the crushed pistachios. Drizzle with 2 spoonfuls of well-reduced veal jus. Season with fleur de sel and pepper to taste.

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read