Chef Jérôme Laurent's sweetbreads recipe

Appreciated by some, disliked by others, sweetbreads are a dish of choice, when you know how to cook them well. To prepare it like a little chef, at home, we follow the recipe of Chef Jérôme Laurent, head of the restaurant L'Escudella in Paris!

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Recipe for sweetbreads by Chef Jérôme Laurent

For 4 people
Duration: 1 hour

Ingredients:
800g of sweetbreads
1 carrot
1 onion
2 cloves of garlic
¼ bunch of flat-leaf parsley
800g of morels
Balsamic vinegar

Preparation:

Defrost the sweetbreads in the refrigerator for 24 hours.

Blanch the sweetbreads for 8 minutes, then let them cool down.

Peel them to remove the small skin, then set them aside.

With the trimmings, make a veal juice, add the vinegar.

Prepare the morels by cutting off the stems (add them to the juice), wash them several times, drain and dry them.

Dice the carrots and chop the onion.

Sauté the morels in butter, adding the onion, carrot, garlic and chopped parsley.

Deglaze the whole with the previously made juice.

Cook the sweetbreads in a sauté pan, basting with the cooking butter, drain (and smoke for 30 seconds over charcoal if you can!).

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