The recipe for sweetbreads with morels

With spring, the Morel season is in full swing. Let's take the opportunity to accommodate this rare mushroom, with a powerful fragrance, with a delicate sweetbread, with a little Normandy cream sauce.

Ingredients of sweetbreads with morels for 2 people:

• 400 gr of sweetbreads
• 1 glass of fruity white wine
• 50 cl of whole fresh cream
• 1 L of poultry broth
• 1/2 lemon
• 300 gr of morels
• 1 white onion

Preparation of sweetbreads with morels

• The day before, fill a salad bowl with cold water and put the sweetbreads in it, put in the fridge and change the water often
• In the morning, put the sweetbreads in a saucepan of cold water with the lemon juice and a little salt. Let it cook for 5 minutes from the boiling point; then take out the sweetbreads and cool it. Remove all small skins
• Repeat the operation by replacing the water with 50 cl of poultry juice, and simmer for 20 minutes this time. Then dry the sweetbreads and keep them cool
• At the time of preparing the dish, take out the sweetbreads, and cut them into strips 2 centimeters thick.
• Clean the morels well, cut them and put them in a pan with a little butter, and cook until the water has completely evaporated
• Peel the onion and mince it, fry it in a little butter, add the white wine and let it reduce for 10 minutes over low heat, then add the rest of the poultry juice.
• Add the morels and the crème fraiche, and cook for a few minutes
• Heat a mixture of oil and butter and add the sweetbreads; brown them well on both sides; about 15 minutes
• Serve the sweetbreads topped with sauce and morels