Veal sweetbreads and pickled aubergine, tomato chutney and sweet and sour parsley

By Michel Portos

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Veal sweetbreads and pickled aubergine, tomato chutney and sweet and sour parsley

1 Picture

Aubergine and parmesan crumble

Ingredients

2 large aubergine
8 veal sweetbreads 200g
12 anchovy fillets + 24 for decoration
1/2 bunch of parsley
For the chutney:
1.5 kg of peeled tomatoes
125 g of honey
75 cl of red wine vinegar
2.5 cl sherry vinegar
8 shallots
3 star anise
1/2 head of garlic
thyme
bay leaves

Details

servings 8
Level of difficulty Average
Preparation time 50mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Cut the aubergine lengthwise into strips about 1 cm thick.
Blanch in boiling water 2-3 minutes.
Place in a bowl of cold water and drain on a dish towel.

Step 2

Make the marinade by mixing the sherry vinegar with garlic, thyme, bay leaf, olive oil. Place the aubergines in the marinade for 6 hours before making the rest of the dish.

Step 3

Brown the veal in a an of oil, butter, salt and pepper. It should be slightly undercooked.

Step 4

Make the chutney. Peel, seed and dice the tomatoes, mix with sliced shallots, garlic in slices, star anise.
Heat the honey, deglaze with wine and sherry vinegar and reduce to a
syrup. Add the tomatoes, garlic, shallots, anise. Cook to a compote consistency. When cooked, add anchovies, mash up, and coarsely chopped parsley.