Sweetbread with lentils and red pepper coulis

Hi everyone,

A reader of my blog (Chris) asked me if I could cook some sweetbread.

First soak the sweetbread in cold water (in the fridge) for about 24 hours.

Then slowly poach the sweetbread for 20 minutes in some vegetable stock, then let the sweetbread cool down in the stock.Trim sweetbreads, remove any visible veins, gristle, or the thick exterior membrane. This is best done by using your fingers.

Slice in small pieces, about 80 gram each, flour them lightly and bake in a hot pan for 3-4 minutes.

For the lentils, fry some onion and garlic, add the lentils and cook till done.

Fry some sliced peppers and add the lentils to this, add salt and pepper to taste.

And for the red pepper coulis, roast red peppers in a hot oven, about 220 C for 15-20 minutes, take out of the oven and let it cool down a little, then peel the skin of, remove the seeds and blend the pepper in the blender.