Crispy Sweetbreads with Smoky Corn Cream and Warm Fennel Apple Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Spread the corn kernels on a baking tray, toss with 1 tablespoon olive oil, half of the smoked paprika, a pinch of salt, and black pepper, and roast for 15 minutes until some edges are golden.

2. 2

   2. Meanwhile, pat the blanched sweetbreads very dry with paper towels. Cut them into medium pieces, season with salt and pepper, and lightly coat them with the all-purpose flour, shaking off the excess.

3. 3

   3. In a large skillet, melt the butter with 1 tablespoon olive oil over medium-high heat. Brown the sweetbreads for 4 to 5 minutes per side until crispy and deeply caramelized. Add half of the chopped garlic during the last minute. Remove and keep warm.

4. 4

   4. In a saucepan, sauté the onion with 1 tablespoon olive oil over medium heat for 4 minutes. Add the remaining garlic and cook 30 seconds more. Stir in three quarters of the roasted corn and reserve the rest for finishing the dish.

5. 5

   5. Add the white wine and let it reduce for 2 minutes. Pour in the vegetable stock, heavy cream, and the remaining smoked paprika. Cook over low heat for 4 to 5 minutes, then blend until smooth. Adjust with salt and black pepper.

6. 6

   6. In the same skillet used for the sweetbreads, add the fennel and sauté for 2 minutes over medium-high heat. Add the green apple and cook 1 minute more so it warms through but keeps its texture. Turn off the heat and add the lemon juice, parsley, a pinch of salt, and black pepper.

7. 7

   7. To serve, spoon the hot corn cream onto each plate. Arrange the crispy sweetbreads on top, finish with the warm fennel and apple salad, and scatter the reserved roasted corn over everything.

8. 8

   8. Serve immediately to keep the contrast between the silky cream, crispy sweetbreads, and fresh warm salad.