Stelio Perombelon’s Seared Sweetbread with Warm Cucumber and Parsley Butter

Ingredients

• 3/4 lb (400 g) fresh veal sweetbread
• 1 English cucumber, peeled
• 1 tbsp (15 ml) sea salt
• Grape seed oil, as needed
• Flour, (for dredging the sweetbread)
• 2 tbsp (30 ml) unsalted butter
• 1/2 lemon
• Salt and pepper
• 12 cups (3 litres) water
• 2 carrots, thinly sliced
• 1 stalk celery, thinly sliced
• 1/2 Spanish onion, thinly sliced
• 1 bay leaf
• 1 small sprig thyme
• 1 sprig parsley
• 1 small clove garlic
• 1 clove
• The juice of 1/2 lemon
• 1 bunch parsley, leaves only
• 1/2 cup (125 ml) water, very cold
• 1/2 cup (115 g) unsalted butter, very cold and cut into cubes
• Salt, to taste