Kitchen
Wizard
Cooking
Lamb sweetbreads in puff pastry with mushrooms
About the recipe
Festive dish.
Servings:
6 persons
Region:
Europe
Kitchen:
French
Working hours:
50 min
Total preparation:
40 min
Course/dish:
Starter
M, f, v or v
Meat
Material:
Oven
Season:
-
Complexity:
Average
Ingredients and supplies
6 slices of puff pastry
500 g lamb sweetbreads
200 g fresh mushrooms (boletes, morels)
or 80 g dried mushrooms (boletes, morels)1 dl strong lamb stock
1 dl cream or a few spoons of clotted cream
1 egg yolk
what flower
a little pepper
a little salt
Prep-work
(can be done in the morning, for example, or the day before)
Cut the 4 sheets of puff pastry into 2 parts.
Using a brush (or a clean finger), brush some egg yolk over 4 puff pastry halves (this will form the lid).
Sprinkle some coarse salt (and some freshly ground pepper) over the egg. Bake until golden brown in 12 to 17 minutes at 180°C in a preheated oven (check the packaging!).
Set aside until use.
If you have a "dirty" sweetbread:
Put a pan on with some salt, when it boils add the sweetbreads.
Keep at a simmer for 15/20 minutes depending on size and thickness.
Remove the sweetbreads and let them cool in cold water.
Remove any membranes that may be present.
Keep dry and cool until use.
When using dried mushrooms.
First soak the mushrooms in water for 15 minutes.
Drain them, and save the liquid in a container for later use. Then remove roots, sand, etc. Cut them into strips, not cubes or slices.
Set aside until use.
Place the drippings from dried mushrooms in a saucepan.
Let it reduce by half.
Add the concentrated stock.
Taste, season with pepper and possibly some more salt.
Refrigerate until use.
Preparation
Building the dish (10/15 min):
The sweetbread:
Sprinkle some salt over the sweetbreads and sprinkle with flour.
Fry the sweetbreads on all sides in a hot pan for about 4 minutes.
Remove from the pan.
Keep warm (preferably on a warm plate) under aluminum foil in a warm oven.
Mushrooms:
Put some butter in the pan from which the sweetbreads came.
Briefly fry the mushroom strips on high heat.
Deglaze with some white wine.
Add the mushroom drippings (including stock) and bring to the boil.
Temper the "fire".
Add a few spoons of clotted cream or a dash of cream and stir well to thicken the sauce a little.
Setting up the plate:
Place the bottom of the puff pastry on the plate (press in any domed shape if necessary).
Divide the sweetbreads and then the mushrooms over the bottom edges of the puff pastry.
Spoon some of the sauce over the filling.
Place the puff pastry "hat" on the construction.
Divide the remaining mushrooms over the plate, and put the rest of the sauce in a sauce boat or bowl and place on the table or divide over the plate.
KPK
24 december 2022