Crumbed sweetbreads with tartare sauce
|1||Red onion, small, finely chopped|
|3||Gherkins, finely diced|
|2 Tbsp||Capers, rinsed and chopped|
|1 Tbsp||Fresh parsley, finely chopped|
|2 dashes||Tabasco sauce|
|50 g||Unsalted butter|
|500 g||Sweetbreads, soaked in milk|
|1||Carrot, peeled and chopped|
|1||Onion, peeled and chopped|
|1||Celery stalk, chopped|
|1 cup||Dry white wine|
|1 to taste||Salt and freshly ground black pepper|
|200 g||Butter, or vegetable oil|
|2||Lemons, cut into wedges|
- Preheat the oven to 200C. Rinse the milk from the sweetbreads and drain in a sieve.
- Melt the butter in a deep ovenproof frying pan and add the vegetables. Cook until lightly coloured and pour in the wine.
- Lay the sweetbreads on top of the vegetables, season, and add enough water to cover them.
- Bring to a gentle simmer and cook for 10 minutes, then lift them out of the pan, transfer to a plate and cool. Peel any thin membranes from them and discard.
- Season the sweetbreads again, then dip them first into the flour, then into the beaten eggs and finally into the breadcrumbs, ensuring that the sweetbreads are evenly coated.
- Put the butter or oil into an ovenproof frying pan or cast-iron pot large enough to hold all the sweetbreads.
- On top of the stove heat the butter or oil until hot, carefully place the sweetbreads in, and once the oil starts bubbling, put the pot into the oven and bake for 5 minutes, then turn them over and bake for another 5 minutes.
- Drain them onto absorbent paper and serve immediately with the lemon wedges and the tartare sauce on the side.