Pan-Seared Sweetbreads with Ajo Blanco Sauce

This gourmet dish pairs tender, crispy pan-seared sweetbreads with a refreshing, creamy ajo blanco sauce made from almonds, garlic, and bread. The combination highlights delicate textures and balanced flavors for an elegant starter or main course.

Steps

1. Soak the sweetbreads in cold water with a pinch of salt for 2 hours, changing water once. 2. Drain and blanch sweetbreads in simmering water for 5 minutes, then shock in ice water. 3. Gently remove any membranes or impurities from sweetbreads and pat dry. 4. For the ajo blanco sauce, soak bread slices in cold water for 5 minutes, then squeeze out excess water. 5. In a blender, combine soaked bread, almonds, garlic, cold water, olive oil, sherry vinegar, salt, and white pepper. Blend until smooth and creamy. 6. Strain the sauce through a fine sieve and chill. 7. Heat a pan with a mix of butter and olive oil over medium-high heat. 8. Season sweetbreads with salt and pepper, then sear for 3-4 minutes per side until golden and crisp. 9. Plate sweetbreads atop a generous spoonful of ajo blanco sauce. 10. Garnish with chopped fresh parsley and serve immediately.

150g sweetbreads 2 slices white bread, crust removed 30g blanched almonds 1 garlic clove 150ml cold water 20ml extra virgin olive oil 10ml sherry vinegar Salt and white pepper to taste Fresh parsley for garnish Butter and olive oil for cooking