Crispy sweetbreads with pop-corn

Croustillant de ris de veau au pop-corn

TRIPES ARE CHIC… Be daring!

Recipe for 4 persons

Preparation : 20 min

Cooking time : 15 min

Step 1

Peel, wash and dry the zucchini, carrots and onions. Cut the zucchini and the carrots in half lengthwise. Heat the olive oil in a pan and cook at high flame. Season with salt and pepper.

Step 2

For the pop-corn:

Make the corn pop in a covered pan. Sprinkle with fin salt. Allow to cool down and reduce into powder with a blender.

Step 3

Wipe off the sweet breads and poach them by dipping in boiling water for 3-4. Drain and cool down in a salad bowl of freezing water. Dry in a clean cloth and peel. Cut into medallions, dip them in egg white then in the pop corn powder.

Step 4

Heat the butter to a froth and pan the sweetbreads for 3-4 minutes on each side. Present on braised vegetables.

Tip from the chef

The more the pop corn is « stale» the easier it will be to reduce it into powder.

Crédit photo : INTERBEV – Ph. Vaures Santamaria / Produits Tripiers

 

Also discover the recipe for sweetbreads and the filet mignon of beef breaded with granola.

Ingredients for 4 persons :

2 sweetbreads of 200-300 g each (ordered from your butcher)

½ glass of corn seeds

8 mini-zucchini

8 multicolored mini-carrots

12 red stem onions

½ table spoon olive oil

1 egg white

1 big nut of butter

Salt and pepper

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