Calf's Sweetbread Skewers, Hollandaise Sauce
This is the Calf's Sweetbread Skewers, Hollandaise Sauce recipe.
- Prep: 20 min - 25 min
- Cooking: 10 min - 14 min
Ingredients
- 1 1/4 lb (560 g) fresh calf's sweetbreads
- 2 pears cut in chunks
- Hollandaise Sauce
- 3 egg yolks
- 1 tbsp (15 mL) cold water
- 2/3 cup (160 mL) melted butter
- 1 tbsp (15 mL) lemon juice
- Salt and pepper to taste
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Preparation
In saucepan of hot water, blanch calf's sweetbreads for 2 minutes. Drain and pat dry with paper towels. Remove all covering and connective tissues and trim fat. Cut in 24 pieces.
Thread calf's sweetbreads on skewers alternately with pears chunks on 8 skewers. Grill over medium-high heat for 4 to 6 minutes on each side. Serve with Hollandaise Sauce et fresh pesto pasta.
Hollandaise Sauce:
In top of double boiler over hot water (not boiling), combine egg yolks and water and whisk until fluffy.
Gradually whisk in melted butter, beating constantly until sauce thickens. Add lemon juice and pepper to taste. Whisk well and remove from heat.
Pour into sauceboat and serve.
