Maple glaze
Sweetbreads with brussel sprouts
12 ounces cider vinegar
8 ounces maple syrup
2 ounces shallots, peeled
1 1/2 teaspoon whole black pepper
1 1/2 teaspoon nutmeg
- Mix all ingredients in a saucepan and reduce by half.
- Cool and strain.
Braised lentils
2-inch piece celery, finely diced
8 ounces yellow onions, finely diced
4 ounces carrots, finely diced
32 ounces chicken stock
1 sachet
- Add vegetables to pan.
- Add lentils and sachet.
- Toast lentils in pan, then add chicken stock.
- Braise until tender.
Brussel sprouts and sweetbreads
3 ounces sweetbreads, coated in Arborio rice ground into powder
Clarified butter, as needed
Salt, to taste
1 ounce brussel sprouts, cut in half and blanched
1/4 ounce bacon, diced
1/2 ounce butter
1/4 ounce mustard
1/4 ounce red wine vinegar
3 ounces sweetbreads, coated in Arborio rice ground into powder
Clarified butter, as needed
Salt, to taste
- Season sweetbreads and pan fry in butter.
- Brown more butter in saute pan, then add lentils, mustard and vinegar.
- In another pan add butter, bacon and brussel sprouts.
- Pour off butter and coat sweetbreads with maple glaze.
- Plate lentils, sweetbreads and top with brussel sprouts.
Executive Chef Ryan Johnston
Whisknladle
La Jolla, CA
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