Veal sweetbreads, salsify, tonka bean

Preparation

Veal sweetbread preparation
(to be prepared the day before)
Soak the sweetbread hearts in 2 liters of water mixed with 5 cl of milk, a handful of coarse salt, and ice cubes. Keep refrigerated overnight. The next morning, drain them and blanch for 5 minutes in boiling salted water. Refresh immediately in ice water. Place them under a weight (press) for 2 hours. Peel them (remove excess fat, vessels, and the membrane covering the sweetbread). Keep refrigerated.

Salsify purée
Wash and peel the salsify. Cut four salsify roots (approx. 300 g) into small sections, brown them in a sauté pan with 20 g of butter, then add 50 cl of milk. Simmer for 45 minutes to 1 hour over low heat until the vegetable is melt-in-the-mouth tender. Blend, adding a little milk if necessary to obtain a very smooth purée. Adjust the seasoning.

Salsify sticks
Cut each of the remaining two salsify roots into three sticks. Cook the salsify sticks in boiling water (barely covered) for 15 to 20 minutes (the tip of a knife should enter the vegetable without resistance). Drain and set aside at room temperature.

Tonka bean sauce
Reduce the veal stock by half, skimming regularly. Stir in the tonka bean powder and whisk in (monter) 30 g of butter. Let cook for about 3 minutes. Pass through a chinois and add the vinegar. Adjust the seasoning and keep warm.

Finishing and plating
Salt the sweetbread hearts. Roll them in flour and tap them to remove the excess. Sear the sweetbreads on a plancha (or in a very hot pan) with olive oil for 5 to 6 minutes on each side (to achieve a crispy exterior while maintaining the tenderness inside). Reheat the purée. Glaze the salsify sticks. On a plate, draw a line of salsify purée. Arrange the sticks around it. Slice the sweetbread heart in half. Season with Maldon salt and Penja pepper, then arrange on the plate. Whisk the tonka bean sauce and coat the sweetbread with it.