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Starter for 4 people
Let's continue with our delicious offal. Today we'll show you how to prepare sautéed veal sweetbreads with mixed greens. Enjoy and bon appétit!
Ingredients for the sweetbreads:
- 400-500 g veal sweetbreads
- some sprigs of rosemary
- freshly ground pepper
- Fleur de Sel
- olive oil and butter for frying
- 4 handfuls of mixed greens, preferably with wild herbs
- 1 tablespoon roasted pine nuts
Ingredients for the dressing:
- 50 ml grape seed oil
- 50 ml walnut vinegar
- 50 ml apple cider vinegar
- some honey
- 1 teaspoon mild mustard
Step 1: Prepare veal sweetbreads
Rinse the veal sweetbreads with cold water, pat dry and remove the fine membranes. The individual segments of the sweetbreads should remain. Rinse again under running cold water.
Step 2: Prepare salad
Wash the salad and gently dry. For the vinaigrette, mix the oils with vinegar, some honey and mustard and season with salt and pepper. Set aside until serving.
Step 3: Fry sweetbread pieces
Heat some olive oil in a pan and fry the sweetbread pieces with rosemary twigs at high heat all around. They should get a nice color. Reduce the heat to the lowest level and add 1-2 tablespoons of butter. Season the veal sweetbreads with fleur de sel and pepper and toss for 2-3 minutes depending on the size of the pieces.
Marinate salad and serve dish
Marinate the salad with some dressing and sprinkle with the seeds. Arrange on plates together with the sweetbreads and some of the frying butter. Serve the remaining dressing, fleur de sel and pepper on the side.
Recipes and photos: 
