Stelio Perombelon’s Seared Sweetbread with Warm Cucumber and Parsley Butter
Stelio Perombelon’s Seared Sweetbread with Warm Cucumber and Parsley Butter
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Ingredients
  • 3/4 lb (400 g) fresh veal sweetbread
  • 1 English cucumber, peeled
  • 1 tbsp (15 ml) sea salt
  • Grape seed oil, as needed
  • Flour, (for dredging the sweetbread)
  • 2 tbsp (30 ml) unsalted butter
  • 1/2 lemon
  • Salt and pepper
  • Preparation
  • Rinse the sweetbreads under cold running water for 5 minutes. Place them in a large bowl of water and let them soak in the refrigerator for 24 hours, taking care to change the water several times during the process.
  • Description
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