Ingredients:
1 lb lamb sweetbreads, soaked in cold water for about an hour
2 qts water
1 yellow onion, quartered
1 stalk celery, quartered
1 carrot peeled and quartered
4 cloves garlic
1 cup Bourgogne Aligote
2 tsp ground white pepper
1/4 bunch parsley
4 sprigs tarragon
1 bay leaf
1 tbsp sea salt
2 lb langoustine tails cleaned, shells reserved
1 lb ground veal
1/2 lb fat back, ground
1/4 tsp ground white pepper
1 tsp piment espelette
8 drops Sriracha sauce
2 tbsp fresh tarragon, chopped
1/4 cup parsley, chopped
1 lb of smoked bacon, thinly sliced
Sauce Poivron
1 8 ounce jar roasted red peppers
2 shallots, chopped
2 garlic cloves, chopped
1 tbsp olive oil
1tablespoon balsamic vinegar
1/2 tsp basil
1/2 tsp thyme
|
|
Preparation:
In a large pan, bring to a boil the sweetbreads with the water, onion, celery, carrot, garlic, Aligote, white pepper, parsley, tarragon, bay leaf, and sea salt. Simmer for 25 minutes.
Remove the sweetbreads and chill in an ice water bath. Strain the broth, then add the langoustine shells, bring to a boil and simmer until the liquid is reduced by half. Strain and chill broth.
Mix the 1 cup of the chilled broth, sweetbreads, langoustine tails, ground fat back, ground veal, white pepper, piment espelette, Sriracha sauce, tarragon and parsley together in a large bowl. Line a loaf pan with the smoked bacon and add the sweetbreads mixture. Fold the bacon over the top and cook in a hot water bath at 350 degrees for 1 1/2 hours. Allow to cool, pour off any liquid, then cover with aluminum foil, put a weight on top and refrigerate overnight. Remove from pan, slice and enjoy.
Saute the shallots and garlic in the olive oil until soft. Add the balsamic vinegar, basil and thyme, cooking for 1 minute.
In a food processor, process the peppers and shallot mixture. Refrigerate until use.
|
Related recipes
Recipes
Questions answers