Ingredients:
Coffee Oil:
- A cup extra virgin olive oil
- 1 teaspoon coffee powder
Veal Sweetbreads:
- 1 pound veal sweetbreads
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 1 cup white wine vinegar
- 1/3 bottle white wine
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 sprigs sage
- 2 bay leaves
- 1 tablespoon black peppercorns
Zabaione:
- 1/3 cup white wine vinegar
- 1 cup white wine
- 1 shallot, sliced
- 1 sprig thyme
- 1 teaspoon black peppercorns
- 2 egg yolk
- 1 teaspoon mustard seeds
- 1 tablespoon mustard
- 1 cup clarified butter
- Garnish
- 1 cup baby arugula
- 1 teaspoon coffee powder
Recipe:
Coffee Oil
Add the coffee powder to the oil.
Let sit overnight and reserve.
Veal Sweetbreads
Run the sweetbreads under cold water for 2 to 3 hours. While the sweetbreads are soaking, start the court bouillon by simmering the carrot, celery, onion, white wine, white wine vinegar, sage, rosemary, thyme and bay leaves in one gallon of water. Simmer for two hours and strain. Place the sweetbreads in the court bouillon and bring to a simmer. Once the court bouillon starts to simmer, cook for 20 minutes. Remove and let cool. Remove the skin and fat. Wrap tightly in plastic by overlapping the plastic and twisting the ends very tightly. (Just like you were wrapping a piece of candy.) Chill and reserve.
Mustard Zabaione
In a small pot bring to a simmer the white wine, white wine vinegar, shallot, thyme, and bay leaf. Let boil for 5 minutes and let cool. Combine the mixture from step one with the egg yolks, mustard and mustard seed. Whisk over a double boiler until 140˚F and remove from the heat. The mixture should become light and frothy. While continuing to whisk the egg mixture, slowly add the clarified butter. Do not add the butter too quickly or the fat will not emulsify with the mustard and egg. Keep warm, not above 120˚F or below 90˚F.
Plating
Add a small amount of oil to a saute pan and place on high heat.
Slice the sweetbreads about an inch thick.
Once the pan is very hot, add the sweetbreads and sear on both sides until golden. Place the pan in a 375˚F oven for 2 minutes.
Serve with the mustard zabaione and coffee oil. Garnish with arugula and coffee powder.
