It’s a gift! And it’s signed Christian Clausen, Chef of the restaurant Ray, in Kiev.
La recette en français ici.
Ingrédients
Deepfried sweetbread
- 50 g sweetbread
- salt
- Thyme
- Cardamom
Sweetbread and foie gras terrine
- 60 g sweetbread of lamb
- 40 g foie gras
- 7 g pastis
- salt
- White pepper
Portions: people
Instructions
Deepfried sweetbread
- 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
Panfried sweetbread
- 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.
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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