Fried sweetbreads with carrot risotto and forest mushroom

Do it yourself:

Boil the veal sweetbreads for 5 minutes in salt water and let cool in the moisture. Peel the sweetbread and bake until crispy in olive oil. Store at a warm temperature.

Cut half of the carrots into large pieces and sauté in butter with the onions. Add the chicken stock and let it reduce by half.

Mix everything together in a blender. Cut the other half of the carrots into fine cubes and sauté with the shallots, bacon cubes and a clove of garlic. At the last mix the carrot cream under the cubes.

Brush the forest mushrooms clean and fry them in butter with a clove of garlic. Season with pepper and salt. Cook the beef stock half for the gravy. Add the balsamic vinegar and cream and again reduce by half.

Dressing
Place some of the carrot mix at the bottom of the plate. Put the fried sweetbread on it. Place the fried wild mushrooms on the sweetbread and add the sauce generously.