Glazed Veal Sweetbread with Fennel
BY ANDREAS CAMINADA - The fried and spicy glazed veal sweetbread is accompanied by a smooth emulsion of black garlic, a powerful calfstail essence and crunchy fennel. An umami creation par excellence.
How to prepare
SERVE HOT - PLATE SUGGESTION: FLAT PLATE
Sweetbread, spiced fennel coin, fennel salad, green oil, black garlic mayonnaise, Asian ketchup, calamansi gel, sweetbread sauce.
Oven, (nonstick) frying pan, saucepan, spoon, kitchen tweezers, palette knife, scissors, pot (for hot water).
Sulphites, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten), celery, egg , mustard. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.
Veal milk origin CH. Calf's tail origin CH.