Recipe for sweetbreads with morels

The recipe for sweetbreads with morels

Recette ris de veau aux morilles

With spring, the Morel season is in full swing. Let's take the opportunity to accommodate this rare mushroom, with a powerful fragrance, with a delicate sweetbread, with a little Normandy cream sauce.

Ingredients of sweetbreads with morels for 2 people:

  • 400 gr of sweetbreads
  • 1 glass of fruity white wine
  • 50 cl of whole fresh cream
  • 1 L of poultry broth
  • 1/2 lemon
  • 300 gr of morels
  • 1 white onion

Preparation of sweetbreads with morels

  • The day before, fill a salad bowl with cold water and put the sweetbreads in it, put in the fridge and change the water often
  • In the morning, put the sweetbreads in a saucepan of cold water with the lemon juice and a little salt. Let it cook for 5 minutes from the boiling point; then take out the sweetbreads and cool it. Remove all small skins
  • Repeat the operation by replacing the water with 50 cl of poultry juice, and simmer for 20 minutes this time. Then dry the sweetbreads and keep them cool
  • At the time of preparing the dish, take out the sweetbreads, and cut them into strips 2 centimeters thick.
  • Clean the morels well, cut them and put them in a pan with a little butter, and cook until the water has completely evaporated
  • Peel the onion and mince it, fry it in a little butter, add the white wine and let it reduce for 10 minutes over low heat, then add the rest of the poultry juice.
  • Add the morels and the crème fraiche, and cook for a few minutes
  • Heat a mixture of oil and butter and add the sweetbreads; brown them well on both sides; about 15 minutes
  • Serve the sweetbreads topped with sauce and morels

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