Veal sweetbreads | fennel | broad beans by restaurant Inter Scaldes***

4 persons | Appetizers, Beef, Yakiniku favorites | Meat | Main dish

Prep time

Court by Paul de Groote and Ruben van Helvert - Restaurant Inter Scaldes***

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 140 °C. For this recipe, we work with direct heat, place the pro set and place the grid on the top level.

Preparation

• Start making the stock by boiling the onions and bay leaves in a pan of water. Let this boil for 30 minutes. 
   
• Poach the sweetbreads in the broth, for about 20 minutes.
   
• When the sweetbreads are ready, let them cool. Then peel the skin off the sweetbreads.
   
• Peel the potatoes and cut them into slices, place the slices on the Kamado and brown them gently. Then mash the potatoes with milk and butter to a creamy puree.
   
• Let the Kamado cool down to a temperature of 85°C. 
   
• Prick the stems of the bronze fennel into the sweetbreads. Make a bed of the seeds of the fennel in the drip pan. To protect the drip pan, it is best to place a baking mat in the pan. Lay the sweetbreads on top and smoke for 40 minutes on the Kamado. 
   
• After 40 minutes, increase the temperature to 160°C and fry the sweetbreads nice and brown and crispy all around.
   
• Gently fry the broad beans on a low heat with the cream, the sliced savory and season with a little salt.
   
• In the meantime, prepare or warm the mustard gravy. 
   
• Serve the sweetbreads with the mashed potatoes, broad beans and gravy.

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