Chef recommends…Braised veal sweetbreads with whisky, crayfish and asparagus
YVES was classically trained by chef Alain Ducasse, combining French gourmet cooking with seasonal Yorkshire produce. He set up in Yorkshire, launching the French Chef at Home to deliver authentic French cuisine for special occasions and corporate events as well as cooking classes.
– 600g Veal Sweetbreads
– 20cl Whisky
– 25cl Poultry Stock
– 20cl Double Cream
– 12 Large Asparagus
– 150g Peeled & Cooked Crayfish
– 50g Butter
Fill a saucepan with cold water and put the sweetbreads in the saucepan. Poach them until they start to boil then drain them. Allow to cool a little then remove any fat or skin.
Peel the asparagus and simmer for 2-3 minutes in salted water then blanch in ice water and pat dry with a paper towel.
In a frying pan, brown the sweetbreads with the butter, add salt and pepper then glaze them with the whisky, add the poultry stock and let it cook on low heat for 20mns with a lid on.
Once cooked, add the double cream and let it simmer for 5 minutes then add the crayfish, mix together with the other ingredients and serve with the warmed asparagus and rice or potatoes.