Grilled Sweetbreads with Marsala Sauce
Grilled Sweetbreads with Marsala Sauce
Ingredients
- 1 1/2 lb (675 g) veal sweetbreads
- 24 small white button mushrooms, approximately
- 5 large asparagus, blanched and cut into 1-inch (2.5-cm) pieces
- 1 red bell pepper, seeded and cut into 16 cubes
- 1/4 cup (60 ml) melted butter, for brushing
- 8 long wooden skewers, soaked in water for 30 minutes
- 8 metal skewers
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) honey
- 1/2 cup (125 ml) Marsala wine
- 1 cup (250 ml) demi-glace sauce
- Salt and pepper
Instructions
- Place the sweetbreads in a bowl, cover them with cold water and refrigerate for about 4 hours, changing the water two to three times. Drain.
- In a saucepan, place the sweetbreads and cover with salted water. Bring to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat, rinse under cold water and drain well. With your fingers, remove the thin membrane on the sweetbreads and break into 2.5 cm (1 inch) pieces.
- Preheat the grill, setting the burners on medium. Oil the grate.
- Thread the pieces of sweetbreads on the skewers alternately with the mushrooms, asparagus, and bell pepper pieces. Brush with butter. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side, basting with butter while cooking.
Grilled Sweetbreads with Marsala Sauce