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Appetizer for 4 People
Let's continue with our delicious offal. Today we will show you how to prepare sautéed veal sweetbreads with mixed greens. Enjoy and bon appétit!
Ingredients for the Sweetbreads:
- 400-500 g milk-fed veal sweetbreads
- a few sprigs of rosemary
- freshly ground pepper
- Fleur de Sel
- olive oil and butter for frying
- 4 handfuls of mixed greens, preferably with wild herbs
- 1 tbsp toasted pine nuts
Ingredients for the Dressing:
- 50 ml grapeseed oil
- 50 ml walnut vinegar
- 50 ml apple cider vinegar
- a bit of honey
- 1 tsp mild mustard
Step 1: Prepare the veal sweetbreads
Rinse the veal sweetbreads with cold water, pat them dry, and remove the fine membranes. In the end, only the individual segments of the sweetbreads should remain. Then rinse under cold running water.
Step 2: Prepare the salad
Wash the salad and gently dry it. For the vinaigrette, mix the oils with the vinegar, a bit of honey, and mustard, and season with salt and pepper. Set aside until serving.
Step 3: Sear the sweetbread pieces
Heat some olive oil in a pan and briefly sear the sweetbread pieces with the rosemary sprigs over high heat. They should get a nice color. Reduce the heat to the lowest setting and add 1-2 tablespoons of butter. Season the veal sweetbreads with fleur de sel and pepper and toss them for 2-3 minutes depending on the size of the pieces.
Marinate the salad and serve the dish
Marinate the salad with some dressing and sprinkle with seeds. Arrange on plates with the sweetbreads and some of the cooking butter. Serve the remaining dressing, fleur de sel, and pepper on the side.
Recipes and photos: 
