Recette ris de veau, de Christian Clausen

It’s a gift! And it’s signed Christian Clausen, Chef of the restaurant Ray, in Kiev.

Christian Clausen

La recette en français ici.

Recette ris de veau, de Christian Clausen
Sweetbread with Christian Clausen
Imprimer Recette
Portions
2 people
Portions
2 people
Recette ris de veau, de Christian Clausen
Sweetbread with Christian Clausen
Imprimer Recette
Portions
2 people
Portions
2 people
Ingrédients
Portions: people
Instructions
Deepfried sweetbread
  1. Boil salt, thyme and cardamon until salt desolved. Put in the sweetbread and take the casserole off the heat After 2min take the sweetbread up and put in icewater
  2. Clean the sweetbread from the membranes, dip in eggwhites and bradcrumbs mixed with salt and pepper. Deepfry at 165 until crispy.
Sweetbread and foie gras terrine
  1. Poach and clean the sweetbread as for deepfried. Cut the sweetbread in smallet pieces and mix everything together. Add to a silicone form 8cm x3cm x3cm and put in a waterbath. Turn the oven on for 150 C, when the oven is hot turn off and put the terrine in the oven leave it for 30min
Panfried sweetbread
  1. Same method for boil and cleaning as for deepfried. Cut cabbage round, place on the fat caul, on the top add a piece of sweetbread and brush with apple vinegar.
  2. Panfried in butter.
Notes

For deepfried, the chef use sauce tartare and micro greens.
For panfried, he use homemade smoked cheese and oxalis.
For terrine, he use a broken gel from blackcurrant with micro greens.

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