Sweetbread with Cream and Port: An Easy Gourmet Recipe
Discover our delicious Sweetbread with Cream and Port recipe, a refined dish that will surely impress your guests during family or friends gatherings. Easy to make, this recipe combines the tenderness of sweetbreads, the richness of a cream sauce, and the depth of port. Sweetbreads, often considered a delicacy in gastronomy, provide a unique texture that pairs perfectly with the sweet and fruity notes of the port. This dish ideally accompanies seasonal vegetables or creamy mash, making every bite a gastronomic experience. Whether you're a novice cook or a seasoned chef, your guests will be impressed by the balance of flavors and the elegant presentation of this dish. Don’t wait any longer to try this delicious recipe and share an unforgettable moment around the table.
- Preparation time: 10 min
- Cooking time: 20 min
- Servings: for 4 people
- Difficulty: Easy
Ingredients
- - 2 sweetbreads (600 to 800 grams)
- - Shallots, to taste
- - 1 whole carrot
- - 200 ml of thick cream
- - 200 ml of red port
- - 15 g of unsalted butter
- - A veal stock (optional)
- - A bouquet garni (thyme, bay leaf, rosemary, etc.)
- - Salt and pepper, to your liking
Preparation
1. In a frying pan, immerse the sweetbreads in cold water and allow them to boil for 15 minutes.
2. After cooking, gently remove the skin from the sweetbreads and rinse them under cold water.
3. In the rinsed frying pan, melt the butter, ensuring it doesn’t brown. Add the finely chopped carrot and shallots, and brown the mixture.
4. Incorporate the sweetbreads, then pour in the port and half of the cream, also adding the bouquet garni (you can vary with different herbs).
5. If desired, add a veal stock to the preparation. Let it simmer for about 10 minutes before removing the sweetbreads.
6. Add the remaining cream to the sauce and a few drops of lemon juice. Season with salt and pepper, then let reduce for 5 minutes. For a smoother, shinier sauce, incorporate cold butter pieces.
7. When ready to serve, slice the sweetbreads and drizzle them with the sauce. This dish pairs perfectly with vegetables, potatoes, or creamy mashed potatoes.
