Pan-Seared Sweetbreads with Warm Cucumber and Parsley Butter

Name: Pan-Seared Sweetbreads with Warm Cucumber and Parsley Butter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g veal sweetbreads (soaked in cold water); 1 L water (for blanching); 1 tsp salt; 2 tbsp olive oil (for searing); 1 cucumber (thinly sliced); 50 g unsalted butter (softened); 2 tbsp fresh parsley (finely chopped); 1 tsp lemon juice (freshly squeezed); to taste salt and pepper

90 min 4 servings Medium

All Recipes

Decadent pan-seared sweetbreads paired with a warm cucumber and parsley butter, a classic dish perfected by Stelio Perombelon.

Prep

60 min

Cook

30 min

Total

90 min

Servings

Difficulty

Medium

Pan-seared sweetbreads, known as 'ris de veau' in French, are a true delicacy. This dish, created by renowned chef Stelio Perombelon, combines the rich, creamy texture of sweetbreads with the freshness of a warm cucumber and parsley butter. Sweetbreads are the thymus glands of veal, offering a unique flavour and luxurious texture. They are cherished in French cuisine and require careful preparation to bring out their best qualities. This recipe elevates the sweetbreads by pairing them with a simple yet elegant cucumber and parsley butter, adding a refreshing contrast.

Ingredients

Servings

Sweetbreads Preparation

For the Dish

Instructions

Prepare the Sweetbreads

Soak the sweetbreads in cold water for 2 hours, changing the water several times to remove impurities.

Pro tip: Placing the bowl in the fridge during soaking helps maintain freshness.

Blanch the Sweetbreads

Bring 1 litre of water to a boil with a teaspoon of salt. Add sweetbreads, reduce heat, and simmer for 5 minutes. Remove and place in ice water to cool.

Pro tip: Blanching helps firm up the sweetbreads for easier handling.

Trim and Dry

Gently peel any membranes from the sweetbreads and pat dry with paper towels.

Pro tip: Trim off as much membrane as possible for a tender texture.

Prepare the Parsley Butter

In a bowl, combine softened butter, parsley, and lemon juice. Mix well and season with salt and pepper.

Pro tip: Use room temperature butter for easier mixing.

Sear the Sweetbreads

Heat olive oil in a large skillet over medium-high heat. Add sweetbreads and sear for 3-4 minutes on each side until golden brown.

Pro tip: Ensure the pan is hot before adding sweetbreads to get a nice sear.

Warm the Cucumber

Add sliced cucumber to the skillet and cook gently for 2 minutes until warm but still crisp.

Pro tip: Do not overcook the cucumber to retain its texture.

Serve

Place sweetbreads and cucumber on a serving platter, top with parsley butter, and serve immediately.

Pro tip: Garnish with extra parsley for a fresh presentation.

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Tips & Tricks

<ul><li>Ensure the sweetbreads are soaked and blanched properly to remove impurities.</li><li>Use fresh parsley for the best flavour in the butter.</li><li>Maintain the oil temperature when searing for a perfect crust.</li><li>Serve immediately for the best texture and taste.</li></ul>

Serving Suggestions

Serve this exquisite dish as an appetizer to impress your guests. The rich, creamy sweetbreads paired with the fresh cucumber and herb butter create a harmonious balance of flavours. Prepare the sweetbreads a day in advance and store them in the fridge, making the final preparation on the day of serving quick and efficient. Leftovers can be kept for up to two days, but the dish is best enjoyed fresh.