| Description: | with celery heart remoulade and celery leaves, garlic potato puree |
| Date: | 9.26.18 |
| Allergens: | Onion, chili, dairy |
| Plating: | Sam’s oval |
| Price: | $ 30.00 |
| Portion | Plate Component | ||||
| 6 oz. | Poached sweetbreads | ||||
| 1.5 oz. | Celery heart remoulade | ||||
| pinch | Celery leaves | ||||
Heat a saute pan over high heat, and add 1/8″ canola oil. Completely coat the surfaces of the sweetbread slices with seasoned flour. When the oil shimmers, add the sweetbreads, cut side down, and cook until golden brown. Turn over, and cook the second side until lightly browned.
Spoon the garlic potato puree onto the plate as shown, and arrange the sweetbreads as shown. Spoon the sauce over the sweetbreads, and garnish with the celery leaves. Serve with chosen side.