Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander

Ingredients

Bakery

  • 70g of T45 flour

Spices & Dried Herbs

  • 5g of ras el hanout

Dairy

  • 2 tbsp of butter, plus beurre noisette butter
  • 150g of milk
  • 100g of double cream

Oils & Vinegars

  • vegetable oil
  • 120ml of lemon olive oil
  • 30g of lemon vinegar
  • olive oil