Sweetbreads with Port Wine, Grapes and Pine Nuts
Sweetbreads with Port Wine, Grapes and Pine Nuts
Ingredients
- 1 1/2 lbs (750 g) veal sweetbreads
- 1 cup (250 ml) cold water
- 1 cup (250 ml) white vinegar
- 1/4 cup (60 ml) flour
- Salt and pepper
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) butter
- 1/2 cup (125 ml) pine nuts
- 1/4 cup (60 ml) honey
- 1/2 cup (125 ml) white port wine
- 1/2 cup (125 ml) store-bought demi-glace
- 1 cup (250 ml) seedless green grapes, halved lengthwise
- 1 4 cup (60 ml) fresh chives, chopped
Instructions
- In a bowl, soak the sweetbreads in the cold water and vinegar for an hour in the refrigerator.
- Rinse well under cold running water.
- In a pot filled with lightly salted cold water, blanch the sweetbreads, bringing the water to a gentle boil. Simmer for 10 minutes. Rinse under cold running water and pat dry. Remove the outer membranes. Cut into thin cutlets. Set aside.
- In a large plate, combine the flour, salt and pepper. Dredge the sweetbread cutlets in this mixture and shake lightly to remove any excess flour.
- In a skillet, heat the oil and butter over medium-high heat. Brown the sweetbreads for about 2 minutes on each side. Remove and keep warm.
- In the same skillet, toast the pine nuts. Add the honey and caramelize. Deglaze with the wine.
- Add the demi-glace. Reduce by half.
- Put the sweetbreads back in the sauce with the green grapes. Reheat gently for 1 to 2 minutes and adjust the seasoning.
- Sprinkle with chives.
- Serve with rice and vegetables.
Sweetbreads with Port Wine, Grapes and Pine Nuts