Sweetbread dishes are very much liked by the French and the English, while in Poland these dishes are somewhat forgotten. Sweetbread is the culinary name for the thymus or pancreas, which is a gland found in mammals. It is an organ just like liver and kidneys. In culinary art, lamb or veal thymus are most often used ones.
The thymus has a loose shape, resembling an oversized cerebellum. From the outside, it is surrounded by a membrane and veins. No matter how you prepare it, removing its outer membrane is a must. The thymus can be boiled, fried or baked. Below, I have a recipe for fried sweetbread in clarified butter and finished in the oven. I recommend serving the sweetbread with a simple cauliflower puree.
Ingredients for sweetbread with cauliflower puree.
- 600 g sweetbread
- 1/2 teaspoon of salt
- black pepper to taste
- 2 tablespoons of flour
- 2 big cloves of garlic
- 100 g clarified butter
- 500 g cauliflower
- 300 ml milk
- 1 clove of garlic
- 1/2 teaspoon of salt
- 2 tablespoons of grated Parmesan
- 2 tablespoons of butter
How to make sweetbread with cauliflower puree.
Pour water into a pot and bring it to boil. When the water starts to boil, put the sweetbread in and boil it, covered, over a low heat for 4-5 minutes. Remove the sweetbread from the pot, cool it down, then remove the membrane. Sprinkle each piece of sweetbread with salt, pepper and flour.
Heat up the clarified butter and garlic in a frying pan. When hot, reduce the heat to medium and place the sweetbread in. Fry it for 10 minutes in total, 5 minutes on each side. Next, cover the fried sweetbread with aluminium foil and put the pan in an oven preheated to 180 degrees Celsius for 12 to 15 minutes.
Cauliflower puree: clean the cauliflower, divide it into florets and put them into a pot. Add milk, salt and mashed garlic. Bring it to boil and from the moment it starts boiling, cook it covered, over a low heat for 10 minutes. Remove the pot from the heat, add the butter and Parmesan cheese, then blend the whole thing with a hand blender until it has a creamy consistency.
Good to know when making sweetbread of cauliflower puree.
I used two large pieces of the sweetbread. I did not cut them into smaller pieces, I cooked them and fried them in one piece as they were.
Boiling the sweetbread makes it easier to remove its rather large membrane. The membrane comes off the cold sweetbread much more efficiently than from the warm one, so I recommend cooling the boiled sweetbread first.
I didn’t throw away the membrane that I had removed from the sweetbread. I cut it into smaller pieces, fried it with the sweetbread, then added it to the cauliflower puree. You can do it too but it is not necessary.
If you are frying the sweetbread in a pan with a plastic handle, do not put such a pan in the oven. Preheat a baking tray or a casserole dish in the oven and when the sweetbread is fried, transfer it from the pan to the hot dish.
Do you like dishes with cauliflower? If so, try our recipe for Cauliflower soup with dill.