Grilled Sweetbreads and Escargots in Red Wine
- Sweetbreads - 454 gr (1 lb)
- Escargots - 1 can of French (one dozen Escargots)
- Red Wine - 2 cups
- Port Wine - 30 gr (1.1 oz)
- Demi-glace sauce - 2 Tablespoons
- Rosemary - 1 teaspoon
- Butter - unsalted, 2 Tablespoons
- Potatoes - 2-3 large, peeled, cut in cubes
- heavy whipping cream - aprox 1 cup
- Milk - as needed
- Salt and pepper
- Butter - 1-2 Tablespoons for the puree
Yes, escargots are snails. And yes, sweetbreads (molleja) are thymus of the pancreas. So forget about their origin and dream about their flavors combined. Something out of ordinary, definitely worth trying!!
I tried this sweetbread/ escargot combination at Michael's, a restaurant in Winnetka, Il, a couple of years ago. I recreated the dish at home, stealing the concept but with my own personal flavor. It's different yet similar.
- Remove any excess fat from the sweetbreads.
- Bring a pot with water with one Tablespoon of lemon and bring to boil. Reduce the heat and gently simmer the sweetbreads for about 10 minutes. Remove and put them in a bowl with ice and water. Let them cool down. Then put the sweetbreads between two cutting boards. Add some weight on top and let it stand for 20 minutes. This will flatten them and will be easier too cook. Once they are cold, cut them in half lengthwise (if they are thin, then skip this step).
- In the meantime, prepare a creamy potato puree. It needs to have a hummus-like consistency. That's what the cream and milk are for. Season with salt, nutmeg and black pepper. Reserve.
- On the grill, cook the sweetbreads with a little olive oil and sprinkling sea salt and black pepper on each side. Once they are crispy on one side, turn them around. Once they are ready, put the in a platter in the oven at low temperature to keep them warm.
- Prepare the red wine reduction (ideally you should do this at the same time you are cooking the . Heat the demi-glace in a small pan. Add the wine and reduce to half its volume. Add the port and thyme, reduce it. It should turn into a thick creamy sauce. Whisk butter -in small pieces-energetically to create a nice finish.
- Split the sauce in 1/3 and 2/3. Heat the escargots in 1/3 of the sauce and keep the rest warm. Reserve both sauces (with and without the escargots at low heat).
- Warm up the mashed potatoes.
- Form a circle with the puree. Put the escargots in the center. Place the sweetbreads on top of the puree. Pour the sauce on top of the sweetbreads and around the puree.
- Enjoy with a nice bold red wine (Cabernet, Barolo or Super Tuscan)
Sweetbreads and Escargots -two beloved French staples – combined to perfection. Most people fear both, why don’t try them together and get rid of your misconceptions?Add to Favourites