Crispy Veal Sweetbreads with Crayfish, Artichokes and Grain Mustard

Food Service Search Staff

INGREDIENTS:2 ¼ pounds (24 pieces) veal sweetbreads (IMPS/NAMP 3722), poached, sliced
as needed, salt and pepper
as needed, tapioca flour
½ cup butter
36 crayfish tails
12 baby artichokes, quartered, blanched
12 Tbsp. crayfish oil (recipe follows)
12 oz. watercress, large stems removed
12 Tbsp. sherry vinaigrette (recipe follows)
to taste, salt and pepper
12 Tbsp. mustard jus (recipe follows)
4 tsp. chopped fresh tarragon
12 tsp. butter
12 tsp. mild garlic purée (recipe follows)
12 tsp. butter
for garnish, fresh tarragon, fresh watercress and crisp artichoke chips

Crayfish Oil (yields 13/4 cups):
1 lb. crayfish bodies, crushed
2/3 cup blended oil
4 oz. mirepoix
1 tsp. sweet paprika
2 tsp. tomato paste
2 cups grape seed oil
1 bay leaf

Sherry Vinaigrette (yields approx. 1 quart):
1 cup aged sherry vinegar
2 Tbsp. minced shallots
to taste, salt and pepper
3 cups extra virgin olive oil

Mustard Jus (yields approx. 3/4 cup):
1 cup veal stock
2 tsp. whole grain mustard
2 tsp. red wine vinegar
to taste, salt and pepper

Mild Garlic Purée (yields 1 Tbsp.)
10 cloves garlic
3 cups milk
to taste, salt and pepper DIRECTIONS:For each portion: Season 2 pieces veal sweetbreads (6 oz. total) with salt and pepper; dust with tapioca flour. Sear in 2 tsp. butter over medium-high heat 6 minutes or until crispy and golden, turning once.

In separate pan, sauté 3 crayfish tails and 4 artichoke quarters in 1 Tbsp. crayfish oil over medium heat 2 to 3 minutes, or until artichokes are golden brown. Remove from heat. Add 1 oz. watercress and 1 Tbsp sherry vinaigrette, toss. Season with salt and pepper.

Heat 1 Tbsp. mustard jus. Add 1/3 tsp. tarragon. Whisk in 1 tsp. butter. Heat 1 tsp. garlic purée. Whisk in 1 tsp. butter.

Place wilted watercress salad in center of plate. Arrange 3 crayfish tails and 3 artichoke quarters around salad. Place sweetbreads on top of salad. Sauce tightly around salad with 1 Tbsp. mustard juice. Garnish with tarragon, watercress and an artichoke chip stuck in a dollop of garlic purée.

For Crayfish Oil:
Brown crayfish bodies in blended oil in roasting pan over high heat. Add mirepoix; sauté until lightly caramelized. Add paprika; toast. Add tomato paste; brown. Add grape seed oil and bay leaf. Simmer 20 to 30 minutes. Strain through fine chinois.

For Sherry Vinaigrette:
Combine vinegar, shallots, salt and pepper. Whisk in oil until emulsified.

For Mustard Jus:
Bring stock to a boil. Stir in mustard and vinegar. Reduce heat; simmer 5 minutes. Season with salt and pepper.

For Mild Garlic Purée:
Combine garlic with 1 cup milk in small saucepan and bring to a boil; drain. Repeat once. Simmer garlic in remaining 1 cup milk 10-12 minutes or until tender. Drain garlic; cool slightly. Purée; season with salt and pepper. SERVINGS:12 servings From:Executive Chef Edward Gannon, Aujourd’hui Restaurant, Four Seasons Hotel, Boston PHOTO CREDIT:Photo Credit: THE VEAL COMMITTEE