Berkswell-crusted sous vide sweetbreads with green bean salad and watercress velouté
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Ingredients
Dairy
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400ml of whole milk
Store Cupboard
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plain flour, for coating
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200g of fresh breadcrumbs
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1l chicken stock
Cheese
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200g of Berkswell cheese, finely grated
Salad & Fresh Herbs
Oils & Vinegars
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42 dashes of olive oil
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vegetable oil, for deep-frying
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sherry vinegar, to taste
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champagne vinegar, to taste
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hazelnut oil, for drizzling
Spices & Dried Herbs
Fruit & Vegetables
Speciality Ingredients
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2 cornichons, finely chopped