Kalbsbries Rezept

Zubereitung Kalbsbries

1. 1

   Soak the sweetbreads in cold water for 2 to 4 hours to remove blood and impurities, changing the water several times.

   120 Min.
2. 2

   Drain the sweetbreads and place them in a pot of simmering salted water or broth; poach gently for about 10 to 15 minutes until firm but not fully cooked.

   12 Min.
3. 3

   Remove the sweetbreads from the liquid and immediately plunge them into ice water to stop the cooking process.

   5 Min.
4. 4

   Once cooled, carefully peel off any membranes or connective tissue surrounding the sweetbreads.

5. 5

   Press the sweetbreads gently between two plates or use a weighted object and refrigerate for at least 1 hour to firm them up for slicing.

   60 Min.
6. 6

   Cut the sweetbreads into slices or pieces as desired.

7. 7

   Season the pieces with salt and pepper, then dredge lightly in flour.

8. 8

   Heat butter and some olive oil in a skillet over medium heat until hot and bubbling.

   2 Min.
9. 9

   Saute the sweetbreads slices in the pan until golden and crispy on the outside and cooked through, about 3 to 5 minutes per side.

   8 Min.
10. 10

    Remove from heat, drain on paper towels, and serve immediately with lemon wedges or your preferred sauce.