Spiced Sweetbreads with Fennel & Mushroom Duxelles

by Galton Blackiston

Starter Medium ​​​​​​​ 2 ​​​​​​​ Prep/Cook: 60 minutes

INGREDIENTS

SPICED SWEETBREADS
150g of lamb sweetbreads, membranes removed

300ml of milk

85g of plain flour

1 pinch of smoked paprika

1/4 tsp garam masala

1 pinch of ground cumin

30g of butter

FENNEL AND MUSHROOM DUXELLES
1 fennel bulb, chopped

2 flat mushrooms, chopped

30g of butter

1 garlic clove, crushed

salt

black pepper

PEA PURÉE
100g of fresh peas

70g of butter

salt

black pepper

HOLLANDAISE
1 lemon, juiced

2 chervil stalks

12 black peppercorns

6 tbsp of white wine vinegar

4 egg yolks

225g of butter, clarified

METHOD

1. For the spiced sweetbreads, place the sweetbreads into a saucepan of simmering milk and poach for one minute. Remove and place into a bowl of iced water to refresh

2. In a bowl, mix the flour with the paprika, garam masala and cumin and roll the sweetbreads in the mixture. Heat the butter in a frying pan, add the sweetbreads and fry until golden-brown on all sides. Remove from the heat and keep warm

3. For the fennel and mushroom duxelles, place the fennel and mushrooms into a food processor and blend until coarsely ground. Melt the butter in a saucepan and add the fennel and mushroom mixture and the crushed garlic. Fry for 3-4 minutes. Season well with salt and black pepper. Add a splash of water if it becomes too dry

4. For the pea purée, cook the peas in boiling salted water for 1-2 minutes, or until tender. Drain, then blend with the butter in a food processor until smooth. Season well with salt and freshly ground black pepper

5. For the hollandaise, place the lemon juice, chervil stalks and black peppercorns into a small pan and warm over a gentle heat for one minute. Remove from the heat and allow to infuse for ten minutes

6. In a bowl, mix the white wine vinegar with the egg yolks, then very slowly add in the clarified butter, whisking continuously until all the butter is incorporated and the mixture has emulsified

7. Strain the infused lemon mixture into the hollandaise a little at a time (discarding the chervil and peppercorns)

8. Spoon the duxelles onto a serving plate, top with the sweetbreads and serve with the pea purée on the side and the hollandaise drizzled over the top