SEGUREÑO LAMB SWEETBREADS WITH SAFFRON HOLLANDAISE

Javier Feixas, Chef profesional | Granada

PREPARATION

For the sweetbreads

Step 1. Bleed the sweetbreads in water, ice and salt for 2 hours.

Step 2.  In a pot, add water, onion cut in half, bay leaves, salt and whole black pepper seeds and bring it to a boil.

Step 3. Soak the sweetbreads in boiling water and let it cook for 15 minutes. Strain and reserve.

For the lamb gravy

Step 1. Toast the necks in the oven, until they brown.

Step 2.  Toast the vegetables in a pot.

Step 3. Combine them in the vegetable pot, add red wine, let it reduce by half, and cover with water. Let it reduce by half again and strain it. If you want it to have more flavour, let it continue reducing and finally bind it with the thickening agent of your choice. Set aside.

For the hollandaise

Step 1. Infuse the butter with saffron, strain, and reserve. 

Step 2.  Separate the yolks from the whites and whisk over a bain-marie, be careful not to apply too much heat as they could curdle.

Step 3. Once the yolks are lightened, gradually add the infused butter in a thin stream, whisking continuously until you achieve a thick and creamy sauce.  Season to taste with salt and set aside.

For the sweetbreads

Step 1. Brown the sweetbreads in a pan with a few drops of olive oil. Once browned, add lamb gravy and glaze them. Let them absorb the sauce.

PLATING

• Arrange a mound of sweetbreads and drizzle with saffron hollandaise, ensuring the sweetbreads are well coated.
• Decorate with some fine herbs or some garlic flowers.

PAIRING

Town. Alpujarra
Type of wine. White wine
Grape. Jaén blanco and others