Veal Sweetbreads with Toasted Curry Spices

From James Syhabout, currently on the PlumpJack menu.

Read an interview with him here.

Yield: 4 servings

h3. Sweetbreads

400 g Veal Sweetbreads
250 ml Dry white wine
50 ml Pure Olive Oil
1 fresh Bay leaf
3 sprigs Fresh Thyme
Salt and Pepper

Rinse the sweetbreads thoroughly and pat dry. Marinate the sweetbreads in wine, olive oil and seasoning and herbs and into a roasting pan and place in a 350F degree oven and cook till medium. Let the sweetbreads cool in the liquid and peel then reserve.

h3. Curry Butter

150g butter
10 g Madras curry powder
Combine in a pan and heat until the butter is frothy and the milk solids separate. Take off heat and cool.

h3. Mustard Chlorophyll

100 g Curly Mustard leaves, raw
100 g Spinach leaves, blanched
250 g ice water
Salt
Ketrol TF (xanatham gum)

Blend the greens with water and strain well and season, measure the finished liquid on a gram scale. Add 1% Ketrol TF of the liquid’s weight and blend in a clean blender and reserve.

h3. Garnish

Sel Gris
Pomelo Segments
Mustard Flowers

h3. Assembly

# Dredge the sweetbreads in flour and sauté in clarified butter until golden. # Remove the sweetbreads from the pan and into a mixing bowl. # Add the curry butter in the mixing bowl and coat the sweetbreads well. # On a flat round plate place a small dollop of the mustard chlorophyll in the center and arrange the sweetbreads around. # Season the sweetbreads with sel gris. # Garnish the plate with the mustard flowers and pomelo pulp and serve.