Ris De Veau À L’estragon Recipe
veal sweetbreads, cream, tarragon, maitake mushrooms
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Sweetbreads
Soak the veal sweetbreads in cold water for about 1 hour, then drain and remove any membranes. Blanch them in boiling salted water for 5 minutes, then transfer to an ice bath. Once cooled, pat dry.
- 2
Sauté the Mushrooms
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the maitake mushrooms and sauté until golden brown, about 5 minutes. Season with a pinch of salt and pepper. Remove from the skillet and set aside.
Cooking
- 3
Cook the Sweetbreads
In the same skillet, add the remaining tablespoon of butter and heat over medium-high heat. Add the blanched sweetbreads and cook until golden on all sides, about 8-10 minutes. Season with salt and pepper.
- 4
Make the Sauce
Reduce the heat to medium and pour in the heavy cream. Add the sautéed maitake mushrooms and tarragon. Stir to combine and let it simmer for another 5 minutes until the sauce thickens slightly.
Serving
- 5
Plate and Serve
Serve the veal sweetbreads topped with the creamy tarragon sauce and maitake mushrooms. Garnish with additional tarragon if desired.
