Sweetbreads with Arugula in Puff Pastry Border

Perhaps your new favorite bean dish:

Blanch sweetbreads in lightly salted water with the bunch of soup vegetables for 15 min. Afterwards pull for 15 min. Although a few pieces of skin have been removed in advance, the tissue still needs to be freed from intervening pieces of skin. The roses obtained by this process are put aside in a baking dish.

Sauté the diced vegetables and shallot with butter. Add wine, garlic and savory, reduce the liquid considerably under high fire. Add a spoonful of sweetbread stock and the sweetbread florets. Bring to a boil and, stirring, heat the sweetbreads all the way through. Bind with a pinch of flour butter and add whipped cream. Let everything bubble up again and season with pepper and salt. Just before serving, mix in the arugula leaves, arrange the dish in a puff pastry rim, sprinkle with Parmesan and bring to the table.

Puff pastry edge: Roll out the puff pastry into an oblong shape, place around a ring of aluminum foil, brush with egg and shape onto a baking tray. Bake the puff pastry rings at 180 degrees until golden brown, carefully remove the aluminum foil.

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