Lamb Sweetbreads with Brown Butter and Fermented Nasturtium Caper
Serves 2 as an appetizer or light lunch
Course: Appetizer, Salad
Keyword: Fermentation, Nasturtium, Sweetbread
6ouncesfresh or frozen lamb sweetbreads
Milk or waterlightly salted, enough to cover the sweetbreads
Kosher salt and fresh ground black pepper
1tablespoonfermented nasturtium capersrecipe here
Juice of 1/2 a lemon
1head of fresh butter lettucewashed and dried if needed
Sliced green onions or chivesto garnish
All purpose flourfor dredging
Beaten eggfor dredging
Prepare the sweetbreads by soaking them in milk overnight in the fridge (optional but reccomended) The next day, bring a pot of salted water to a simmer large enough to hold the sweetbreads and simmer them for 10 minutes. Remove the sweetbreads to a bowl of ice water to cool, then transfer to a cutting board and carefully remove any sinew and membranes with a sharp paring knife, trying as hard as you can to keep them as whole as possible.
From here you can cook and serve the sweetbreads, or hold them for up to two days. To serve, heat the butter in a pan on low and allow it to brown, meanwhile, dip the sweetbreads in flour-egg-flour, then fry in the butter on each side until golden and crisp. Watch carefully so the butter browns and smells nutty, but doesn't burn.
Arrange a few leaves of lettuce on two plates, then divide the sweetbreads evenly between them. Deglaze the pan with the wine, cook for a minute or so, then add the lemon and capers, stir, turn off the heat, season with a pinch of salt and pepper and drizzle the sauce over the sweetbreads and lettuce. Scatter the green onions or chives over the top and serve immediately.