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Bistro 144 - Fried sweetbreads

Fried sweetbreads with carrot risotto and forest mushroom

A dish by Bistro 144

arrowIngredients for 4 persons:

1 kg of calf sweeper

Carrot garnish
1 kg thick roots
150 grams of bacon
2 thick onions
2 shallots
0.150 l chicken broth
1 clove of garlic

Forest mushroom
250 grams of girolle
250 grams of chanterelle
1 clove of garlic

300 gr beef stock
200 g cream
a dash of black balsamic vinegar

arrowDo 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.

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.

arrowAbout Bistro 144 (Bistro):

With a lot of love and respect Bistro 144 brings products form its own region to the table. Flemish-inspired dishes are prepared by the chef with a modern vision. The trendy interior of Bistro 144 is warm and inviting. Time after time you can enjoy quality dishes with seasonal products in a homely and casual atmosphere.

Gistelsesteenweg 144
8490 Jabbeke

View Here the horecagids-page of Bistro 144 for more informations

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