Sweetbreads with Black Salsify and Red Wine Shallots

Remove the skin from the sweetbreads and roll them in cling film with pepper, salt, thyme and garlic. Tie with twine at the ends of the foil to keep all the flavors and to form a special shape. Poach at about 86 °C for about 15 min.

Peel the salsify and place in milk to prevent oxidation.

Cut them into slices. Sauté the salsify, add the diced shallots. Extinguish with port wine and Riesling, add whipped cream and clear soup and thicken with stirred wheat starch. Season with freshly grated nutmeg, salt and pepper.

For the red wine shallots, chop the shallots into small cubes, but in such a way that they stick together at the root. Sauté briefly in olive oil. Sprinkle with sugar, caramelize lightly, and pour in Dornfelder and Pinot Noir.

Pour in a spice bag poked spices and tie, add to the shallots form. Simmer gently for about 20 minutes and then bind with wheat starch.

Season the sweetbreads, turn them in flour on the other side and fry them in hot olive oil until they have a golden brown crust. Then arrange the black salsify ragout in the center of the plate and the red wine shallots around it. Place the sweetbreads in the middle of the ragout.

Tip: Stock up on high-quality spices – it pays off!

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