Grilled Sweetbreads
Sauerkraut, Tokyo Turnips, Lemon, Garlic Chives
Chef Jonathan Karis of Chambers | New York
Adapted by StarChefs | january 2023
INGREDIENTS:
Sauerkraut:
500 grams shaved cabbage
12 grams salt
Poached Sweetbread:
750 milliliters white wine
½ onion, sliced
¼ fennel, sliced
2 bay leaves
4 thyme sprigs
2 tablespoons black pepper
1 sweetbread lobe
To Assemble and Serve:
1 tablespoon butter
1 clove garlic, sliced
1 tablespoon shallot, minced
2 ounces veal stock
2 Tokyo turnips, cut in half, blanched 20 seconds
1 tablespoon garlic chive, ⅛ inch mince
Salt
Black pepper
Lemon juice
METHOD:
For the Sauerkraut:
In a large mixing bowl, combine cabbage and salt. Let sit at room temperature for 3 to 6 weeks, making sure to use a weight to help keep the cabbage submerged. Taste cabbage twice a week and refrigerate when desired flavor is achieved. It should be pleasantly tangy.
For the Poached Sweetbreads:
In a saucepot over medium high heat, bring wine, onion, fennel, bay leaf, thyme, pepper, and 750 milliliters water to a simmer. Reduce heat and cook 15 minutes, or until liquid reaches 190°F. Add sweetbreads. Poach until just cooked, but still firm. Remove and divide into 3 ½-ounce portions.
To Assemble and Serve:
Prepare and heat a grill. In a small stockpot, bring salted water to a boil. Blanch turnips and immediately shock in an ice bath. Set aside. Grill Poached Sweetbreads until cooked through and slightly charred on each side. Season with lemon juice and let cool. In a saucepan, melt butter. Add garlic and shallot and sauté until translucent. Add stock and bring to a simmer. Add ¼ cup Sauerkraut and whisk until combined. Add blanched turnips and cook until heated through. Add chives. Season with salt, pepper, and lemon juice. On a serving plate, spoon pan sauce into the center of the plate. Place a bed of Sauerkraut on top followed by the grilled Poached Sweetbread. Finish cracked black pepper and salt.
