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
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
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
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.
Panfried in butter.
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.