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Spring Leek, Lamb’s Tongue and Sweetbread Salad

Pan-fried lamb’s tongue and crispy deep-fried sweetbread fritters served over roasted leeks with a creamy herb-filled gribiche sauce.

LambSpringGourmetFrenchSaladOffal
Estimated Nutrition
Calories
638.1
kcal / serving
2552.4 kcal total
Carbs
27.1g
per serving
108.4 g total
Fat
45.6g
per serving
182.4 g total
Protein
29.7g
per serving
118.8 g total
Cook Time
210
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
115
g
Flour
CondimentsSauces
50
ml
Lamb Gravy
125
ml
Mayonnaise
50
g
Capers
chopped
Dairy
2
piece
Eggs
free-range
50
ml
Milk
25
g
Butter
a knob
2
piece
Eggs
hard boiled and chopped
GrainsCereals
115
g
Breadcrumbs
dried
LegumesPulses
1
tbsp
Broad Beans
peeled for garnish
Meat
6
piece
Lamb’S Sweetbreads
blanched and diced
4
piece
Lamb’S Tongues
NutsSeeds
1
tbsp
Garlic
chopped
1
tbsp
Parsley
chopped
1
piece
Bouquet Garni
6
piece
Peppercorns
1
clove
Garlic
for tongue stock
1
sprig
Thyme
1
piece
Bay Leaf
1
clove
Garlic
crushed
2
tbsp
Flat leaf Parsley
chopped
1
tbsp
Parsley
picked for garnish
OilsFats
2
tbsp
Olive Oil
Vegetables
1
tbsp
Shallots
chopped
2
piece
Carrots
chopped
1
piece
Onion
chopped
2
piece
Leeks
kept whole and cleaned
50
g
Gherkins
chopped
2
piece
Baby Carrots
sliced for garnish
2
piece
Radishes
with leaves for garnish
1
piece
Shallot
cut into rings for garnish

Method

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