Sweetbreads on licorice skewers with green pea cream Recipe
Sweetbreads on licorice skewers with green pea cream
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 25 minutes

Difficulty: Easy
For 4 servings

- 2 sets of calf's sweetbreads (about 600 g/1 lb. 5 oz.)
- 4 sticks of licorice
- 1 kg (2.2 lb.) fresh green peas
- 1 Tbsp. heavy cream or crème fraîche
- 50 g (3 Tbsp.) half-salted butter
- salt and pepper
  1. Shell the peas and cook them for 10 minutes  in a saucepan of salted boiling water. Drain, reserving a glass of the cooking liquid.
  2. Wash and dry the licorice sticks. Using a knife, sharpen the end of each stick into a point. Cut each piece of sweetbreads into two long pieces. Stick each piece onto a licorice skewer.
  3. Bring a large pot of water to a boil. Reduce the heat, immerse the 4 skewers and simmer for 6 minutes. Drain and pat dry thoroughly.
  4. In a large skillet, brown the brochettes in 50 g butter for about 15 minutes.
  5. Season with salt and pepper; turn the brochettes regularly so that they brown evenly.
  6. Meanwhile, purée the peas in a blender with the cream. Taste and correct the seasoning and the texture of the pea cream with the pea cooking liquid.
  7. Serve the pea cream in a large glass and place the sweetbread brochette on top.
Sweetbreads on licorice skewers with green pea cream 1
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Photo and collaboration: CIV
A recipe from Emmanuel Giraud

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