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Veal sweetbread from 't Lansink

This dish with veal sweetbreads is made by restaurant 't Lansink* in Hengelo and is suitable for 10 people.

On the occasion of the opening of HANOS Hengelo, our 'ambassadors' from Twente have prepared a dish for us!

The dish consists of:

  • veal sweetbreads;
  • egg yolk;
  • oxtail;
  • parsley sauce;
  • and pistachios.

Ingredients

Preparation

  1. Cook the eggs for one hour in a water bath at 65°C. Peel and rinse the yolks clean.
  2. Poach the sweetbreads for 10 to 15 minutes in court-bouillon. Peel off the membranes while the sweetbreads are still warm.
  3. Slice the sourdough bread thinly on the slicer and cut the slices into rounds. Drizzle with olive oil and sprinkle with fleur de sel. Bake the bread between silicone mats until crispy in an oven at 180°C.
  4. Season the oxtail with salt and pepper and roast it in an oven at 200°C. Then gently braise the oxtail until tender in the Madeira jus. Pick the meat from the bones and remove the fat. Reduce the Madeira jus and glaze the oxtail with it.
  5. Portion the sweetbreads into pieces of about 30 grams and place them in the flour.

  1. For the parsley sauce, cook the poultry stock and cream.
  2. Finish the sauce with the parsley butter.
  3. Season with salt and pepper.

  1. Toast the pistachios in a pan.
  2. Chop them finely and mix with the puffed rice.

  1. Dust the sweetbread with flour and fry it crispy in a layer of sunflower oil.
  2. Arrange the glazed oxtail in a deep plate. Place the egg yolk in the center. Sprinkle the yolk with some smoked Maldon salt, place the crispy sweetbread on top.
  3. Froth the parsley sauce. Spread the crispy sourdough bread rounds with olive oil, sprinkle with the pistachio/puffed rice mix. Arrange the parsley sauce around the sweetbread and place the sourdough cracker against it.