Recipe by Norbert Niederkofler: Sweetbread and larch.
INGREDIENTS FOR 4 PEOPLE
For the sweetbreads
- 4 veal sweetbreads, 50 g each
- 1 sprig of thyme
- butter
Procedure
Soak the sweetbreads in running water for a couple of hours, blanch them for 1 minute and cool them in ice water. Remove the outer skin and cut into portions.
For the lemon balm salt
- 20 g salt
- 10 g fresh lemon balm
Procedure
Blend the salt and lemon balm in a Thermomix for about 1 minute. Spread on a baking sheet and leave to dry overnight at room temperature before using.
For the fermented larch cones
- 300 g young larch cones
- 600 ml water
- 12 g sugar
- 12 g salt
Procedure
Prepare the brine with the water, salt, and sugar. Cut the larch cones in half lengthwise. Place them in an airtight jar and pour the brine inside; close the jar and leave to ferment for about 10 days at a temperature of 25°C. The pH should be around 3.5. Once fermentation is complete, store in the refrigerator.
For the flavored larch pine cone juice
- 100 ml fermented larch pine cone juice
- 30 g larch pine buds
- 80 g sorrel
- 400 g crushed ice
Procedure
Blend the crushed ice with the sorrel and pine buds, then place in a fine-mesh Chinese strainer.
When the liquid has drained, add the fermented larch pine cone juice.
For the sorrel emulsion
- 40 g sorrel
- 18 g beef stock
- 15 ml apple balsamic vinegar
- 15 g egg white
- 175 ml grapeseed oil
- 5 g sorrel
- 5 g clover
- 5 g four-leaf clover
- salt
Procedure
Combine the sorrel leaves and all the liquids in a Thermomix. Allow to cool so that the emulsion thickens, then add the chopped fresh herbs and salt.
For the mountain thyme oil
- 45 g mountain thyme
- 150 ml grapeseed oil
Procedure
Remove the leaves from the mountain thyme, dress with the grapeseed oil and place in a vacuum bag. Place in a vacuum machine and process by osmosis, setting the machine to maximum vacuum. Leave to infuse for 24 hours, then filter through cheesecloth and store.
Composition of the dish
Heat a cast iron pan on the grill and, when hot, brown the sweetbreads with the butter and thyme until they are well browned on both sides, seasoning with lemon balm salt.
Spread the sorrel emulsion on the plates, place the sweetbreads on top and drizzle with a few drops of mountain thyme oil. Now pour over the flavored larch pine cone juice and serve with the fermented pine cones.
Photo of the dish: Credits Alex Moling
