Sweetbreads Recipe

Soak and poach

Place trimmed sweetbreads in a bowl and cover with cold water. Refrigerate for 2–4 hours, changing water once if possible to remove blood and impurities. Drain, then place in a saucepan and cover with milk. Add coarse salt, bay leaf and peppercorns. Bring just to a gentle simmer over medium-low heat (do not boil). Poach until just firm, about 12–15 minutes depending on size.

Cool and press

Remove sweetbreads from milk and immediately transfer to an ice bath to stop cooking and firm the texture, 10 minutes. Once cool, gently peel away any outer membrane or connective tissue with your fingers or a small knife. Place sweetbreads between two sheets of plastic wrap or in a small container and weigh lightly (a plate with a can) to press for 20–30 minutes — this helps compact them for even slicing and searing.

Slice and dry

Unwrap and pat dry with paper towels. Cut the sweetbreads into 6–8 even pieces (medallions or halves depending on size). Lightly dust each piece with flour, shaking off excess.

Sear

Heat a large skillet over medium-high heat and add the butter and olive oil. When foam subsides and the pan is hot (but not smoking), add sweetbreads in a single layer without crowding. Sear until deeply golden and crisp on the first side, about 2–3 minutes, then flip and cook the second side 1–2 minutes until nicely browned and cooked through. Reduce heat if they are browning too quickly. Transfer to a warm plate and squeeze half a lemon over them. Season with fine sea salt and freshly ground black pepper.

While sweetbreads are poaching, trim fennel stalk and core, then very thinly slice the bulb (mandoline recommended). Place sliced fennel in a bowl. Supreme the orange: cut away peel and pith, remove segments over a bowl to catch juices; reserve the juice. Add orange segments to the fennel.

Make a light dressing by whisking together 1 tbsp extra-virgin olive oil, the reserved orange juice (about 1 tbsp), white wine vinegar, orange zest, salt and pepper. Toss dressing with fennel and orange segments. Let sit for 10–15 minutes to soften slightly and meld flavors.

Toast 50 g Marcona almonds in a dry skillet over medium heat until fragrant and lightly colored, 3–4 minutes; watch closely to avoid burning. Let cool slightly.

In a small food processor or blender, pulse the toasted almonds with sherry vinegar, Dijon mustard, honey, salt and pepper until broken down but still a little textured (for a rustic vinaigrette) — about 6–8 pulses. With the motor running, stream in the extra-virgin olive oil and neutral oil until emulsified and slightly thickened. Taste and adjust seasoning. If too thick, thin with 1–2 tsp water or additional orange juice from the fennel salad.

Place a small bed of fennel al Mono in the center of each plate. Arrange seared sweetbreads on top of the fennel. Spoon 1–2 tablespoons of Marcona almond vinaigrette over the sweetbreads and around the plate. Scatter chopped toasted Marcona almonds and microgreens or fennel fronds over the dish. Finish with a drizzle (about 1 tsp) of good olive oil and a final pinch of flaky sea salt.

Serve immediately while sweetbreads are warm. Recommended accompaniment: grilled sourdough or a simple watercress salad to cut richness.