This plate is classy, elegant and packed with flavour. The sweetbreads are poached in an aromatic stock until medium rare, then pressed. They are then saute in foamy butter until cooked through. It is sitting on sliced onion which has been slowly cooked and topped with a rosemary scented froth. The langoustine is skewered with pearl onion on a rosemary stick and pan seared. Some rosemary blossoms finish the dish off with a lovely violet colour contrast.
Monday, 29 September 2008
Twice cooked veal sweetbread with saute Portland langoustine, caramelised onion
This plate is classy, elegant and packed with flavour. The sweetbreads are poached in an aromatic stock until medium rare, then pressed. They are then saute in foamy butter until cooked through. It is sitting on sliced onion which has been slowly cooked and topped with a rosemary scented froth. The langoustine is skewered with pearl onion on a rosemary stick and pan seared. Some rosemary blossoms finish the dish off with a lovely violet colour contrast.
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hey good dish. I was wondering if there is any way to do foam's without this foam machine with nitro ?? You think little gelatine, and hand blender will do ?
ReplyDeletethis frothy sauce is made by blending stock with lecithin. Lecithin is a soy based product and neutral in flavour.
ReplyDeleteIf you have a flavoured stock. Boil in 3 g per 250ml stock and leave to cool slightly. Once cooled use a hand blender to create the froth effect. Hope this helps.