Fried Sweetbreads
Piperade, Pimenton Oil, Citrus Salt, Espelette Pepper, Lime, Mint
Chef Matt Mayer of Heavenly Creatures | Portland, OR
Adapted by StarChefs | june 2023
INGREDIENTS
Court Bouillon:
500 grams bell peppers
200 grams fennel bulb
50 grams garlic
10 grams fennel seeds
10 grams whole black peppercorns
5 grams thyme
2 bay leaves
750 grams Sherry
50 grams Sherry vinegar
Salt
Sweetbreads:
4 ounces sweetbreads
Piperade:
Yield: 6 cups
Neutral oil
400 grams julienned Spanish onion
75 grams minced garlic
700 grams julienned red bell pepper
700 grams julienned yellow bell pepper
2 serrano chiles, sliced into rounds
100 grams anchovies
100 grams tomato paste
100 grams dry white wine
100 grams Sherry
150 grams fish sauce
25 grams garlic cloves
White wine vinegar
Calabrian chile
Pimenton Oil:
750 grams grapeseed oil
250 grams smoked paprika
20 grams garlic cloves
10 grams salt
Citrus Salt:
100 grams flaky salt
Zest of 2 limes
To Assemble and Serve:
Yield: 1 serving
Neutral oil
Salt
Ground black pepper
Lime juice
Espelette pepper
Mint
METHOD
For the Court Bouillon:
In a stock pot over medium-high heat, combine all ingredients and 3 kilograms water. Bring to a simmer, then reduce heat and cook 45 minutes. Season with salt, then transfer to an airtight container and refrigerate overnight.
For the Sweetbreads:
Place sweetbreads in a nonreactive container and cover with water. Refrigerate overnight. The next day, warm Court Bouillon in a large stock pot over medium-low heat. Using a slotted spoon, remove sweetbreads from water and add to the pot. Bring mixture to a simmer, then reduce heat and cook until the internal temperature of the sweetbread reaches 125°F. Remove sweetbreads and transfer to a paper-towel lined plate. Place a second plate on top of sweetbread and press lightly. Refrigerate. Once cooled, clean and portion sweetbreads into 2-ounce pieces. Set aside.
For the Piperade:
In a large sauté pan over medium flame, heat oil. Add alliums and sauté until lightly caramelized. Add bell peppers and chiles. Cook until tender, then add anchovies and tomato paste. Cook 3 minutes. Deglaze pan with wine and fish sauce, then continue to cook until liquid has nearly evaporated and a jam-like consistency is achieved. Transfer mixture to a Vitamix blender. Add garlic and purée until smooth. Season with salt, vinegar, and Calabrian chile. The piperade should be spicy. Transfer to an airtight container and refrigerate.
For the Pimenton Oil:
In a Vitamix blender, blend all ingredients on high speed until the oil begins to steam. Strain, transfer oil to a squeeze bottle, and reserve.
For the Citrus Salt:
In an airtight container, combine all ingredients. Reserve.
To Assemble and Serve:
Remove Piperade from the refrigerator and let it come to room temperature. In a large rondeau over high flame, heat 2 inches of oil to 350°F. Season two 2-ounce portions of Sweetbreads generously with salt and pepper. Add to oil and fry 3 minutes, or until golden and crispy. Transfer to a paper towel-lined plate and let drain. In a mixing bowl, add 2 tablespoons Pimenton Oil. Season with lime juice and whisk until emulsified. Set aside. Skewer fried Sweetbreads and transfer to a serving plate. Spoon seasoned Pimenton Oil over top followed by a dollop of Piperade. Garnish with a sprinkle of Citrus Salt, Espelette pepper, and mint.
