Ingredients

Blanching Sweetbreads

• 2 celery stalks, roughly chopped
• 2 onions, peeled and roughly chopped
• 2 tablespoons black peppercorns
• 5 fresh bay leaves
• 1 lemon, juiced, reserving lemon halves
• cold water
• kosher salt
• 2 pounds veal sweetbreads, soaked in cold water for 24 hours and rinsed

Crispy Sweetbreads

• Blanched Sweetbreads, membrane removed and divided into 4, 3oz portions
• 2 tablespoons olive oil
• 2 cups all purpose flour
• 2 tablespoons butter, cold
• 3 tablespoons lemon juice
• 1 fresh bay leaf
• 2 sprigs of thyme
• salt
• pepper

White Garlic Puree

• cloves from 4 heads of garlic, peeled, ends trimmed and smashed
• 4 cups whole milk
• 3 sprigs thyme
• 1 tablespoon butter, cold
• salt

Glazed Bacon

• 1/2 pound smoked bacon, cut into 3 inch pieces, blanched
• 1/2 cup veal stock
• 1/2 tablespoon butter
• 1 tablespoon sherry vinegar
• salt
• pepper

Chanterelles and Brussel Sprouts

• 1 tablespoon olive oil
• 1/2 pound chanterelle mushrooms, ends trimmed and cleaned
• 1 cup brussel sprout leaves, separated
• 1 tablespoon butter
• salt
• pepper

Assembly

• White Garlic Puree
• Glazed Bacon
• Crispy Sweetbreads
• Chanterelles and Brussel Sprouts
• 2 tablespoons chervil, picked

Description

Crispy Sweetbreads, Chanterelle Mushrooms, Glazed Bacon With White Garlic Puree - A Recipe From Food Network Canada. Recipe By Rob Rossi From Top Chef Canad, Episode 6

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