Details

Grilled veal sweetbreads with a mushroom port wine sauce
Serves 1 person
1 hour

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Ingredients:
8 ounces fresh veal sweetbreads
1 lemon
4 bay leaves
1/2 cup white wine
5 cups water
salt and pepper to taste
2 shallots, julienne
1/2 cup olive oil
10 ounces oyster mushrooms
pinch thyme
4 sage leaves
1 cup port wine
10 ounces spinach
1/4 teaspoon white truffle oil

Preparation:
Boil sweetbreads, lemon, bay leaves, white wine and water for 30 minutes. Take out the sweetbreads and cool down in ice water before slicing. Then slice the sweetbreads and grill for 2 minutes per side or until both sides are golden brown. Season with salt and pepper as desired.

Lightly cover the bottom of a sauté pan with olive oil and place over medium high heat. Saute shallots and oyster mushrooms for 4-5 minutes or until mushrooms become soft. Add thyme, sage and port wine and let the sauce reduce for 5-6 minutes. Add the grilled sweetbreads and let reduce for another 4-5 minutes. Season with salt and pepper as desired.

Lightly coat a separate sauté pan with olive oil and add shallots and fresh spinach. Saute until the spinach has wilted, about one minute. Season with salt and pepper.

Place the sweetbreads on the bottom of a plate and drizzle the sauce on top. Place the spinach on top of that and finish with the white truffle oil.

Andros Restaurant
7012 Charleston Shores Blvd.
Lake Worth, FL, 33467
(561) 965-7377
Summer hours: Wednesday - Sunday 4-9 p.m., closed Mondays and Tuesdays May through August
Season hours: Tuesday - Sunday 4-9 p.m., closed Mondays

1 Comment

Joan Berger on June 23, 2010 at 13:35

Andros is one of the great finds in Palm Beach County. The food is always consistently excellent and the owners are gracious and charming.

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