• Rezept vom Sternekoch Christian Kuchler, Kalbsmilken mit Spinat
  • Rezept mit Käse, Kalbsmilken mit Spinat

Sweetbreads with spinach

Offal is making a delicious comeback! Sweetbreads are seen as a delicacy and have an exquisitely subtle flavor. In our recipe, created by Thurgau-based, Michelin-starred chef Christian Kuchler, sweetbreads are paired with spinach and the tangy nuttiness of our «Der scharfe Maxx» cheese. Fire up the taste to the max for a special occasion!

Christian Kuchler

ingredients

serves 4-6

Sweetbreads
1
kg
sweetbreads, thoroughly soaked
1
onion
1
stem
leek
1
carrot from the Palatinate region
1
celeriac
1
bottle
white wine
salt, peppercorns
100
g
butter
100
g
flour
1
sprig
rosemary
1
garlic clove
Spinach
150
g
baby spinach, washed and picked
1
garlic clove
100
g
butter
1
pinch
salt
1
pinch
sugar
Chips
100
g
«Der scharfe Maxx»

Method

 

Sweetbreads:

Chop the onion, leek, carrot, and celery into equal-sized pieces.

Thoroughly wash the sweetbreads before placing them into a high-sided pan with water, white wine, and salt, and bring to the boil. Important: The sweetbreads must be fully covered by the liquid.

Skim off the resulting foam with a ladle, then add the vegetables and peppercorns. Leave to simmer for one hour.

Next, remove the sweetbreads from the cooking liquid, cover, and place in the fridge overnight.

The next day, remove the sweetbreads from the fridge and rinse. That means removing the sinews and membrane.

Season the sweetbreads with salt and pepper. Dust with a little flour and fry in butter until golden brown.

 

Spinach:

Heat the butter and garlic clove in a frying pan.

Add the spinach and let it start to wilt. Next, season with sugar and salt.

Drain the spinach briefly.

 

Chips:

Flake 100g of “Der scharfe Maxx” cheese onto the baking parchment using a Microplane grater.

Grill for approx. two minutes on the middle shelf of the oven at 250°C.

Remove the baking tray and leave to cool.

 

To serve:

Place the spinach on a plate. For optimal presentation arrange the spinach in a donut shape.

Place the golden-brown sweetbreads on top.

Layer the cheesy Maxx chips in between the sweetbreads. Garnish with two to three fresh spinach leaves. Grate over a little “Der scharfe Maxx” cheese using a Microplane fine grater.

 

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Cheese types used

  • Der scharfe Maxx

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