Veal Sweetbreads, Cauliflower Two Ways
Combining the buttery richness of veal sweetbreads, with a creamy roasted cauliflower puree and sweet acidity of the pickles hits all the right notes and is a joy to eat.
For the roasted cauliflower puree:
Finely chop half the cauliflower, along with the root, and fry in a pan with 50g of butter on a medium heat until the cauliflower is slightly more than golden brown, but not quite burnt.
Add the remaining 400ml of milk and simmer on a low heat until the cauliflower is falling apart. Transfer to a blender and blitz for 4-5 minutes until the puree is silky smooth, seasoning to taste.
For the pickled cauliflower:
Thinly slice the remaining cauliflower as thin as possible using a Japanese mandolin or sharp knife and set aside.
In a saucepan bring to the boil the sugar, vinegar, star anise and 150ml of water. Once boiled pour the hot pickle liquor over the sliced cauliflower and leave to pickle for at least 4 hours
For the tarragon and shallot dressing:
Blanche the tarragon in seasoned water for 60 seconds. Chill the cooked tarragon in a bath of ice and water, making sure to squeeze out any excess water before transferring to a blender.
Add the olive oil and blitz on a high speed for 2-3 minutes. Pour the oil through a muslin cloth and leave to hang for an hour or so until all the oil has passed through. Add the oil to the finely diced shallots and season to taste.
Assemble your dish components and devour!