2-Michelin Star Chef Alex Dilling creates a veal sweet bread recipe from Hotel Café Royal London

Rinse the sweetbreads in ice water.

Soak the sweetbreads in ice water.

Poach the sweetbreads in a court bouillon until medium rare.

Chill the sweetbreads down.

Peel the sweetbreads.

Roast the sweetbreads slowly on one side to create a crispy texture.

Finish the sweetbreads in foaming butter with garlic and thyme.

Brush the sweetbreads with reduced veal jus and season with caramelized lemon.

Place the seasoned sweetbreads in a cacao with hard herbs like bay leaf, rosemary, and lemon thyme, and light it to create smoke.

Present the smoked sweetbreads to the guest.

Carve a piece of the sweetbread for plating.

Put celeriac and truffle puree on the plate.

Add julienne of celeriac on top of the puree.

Add julienne of black truffle on top of the celeriac.

Drape truffle jelly on top of the celeriac and truffle.

Place a piece of glazed sweetbread on the plate with shaved black truffle on top.

Pour seasoned veal jus over the dish with pickled green peppercorn and black truffle in front of the guests.

Equipment Needed

Spice Level:

Dietary