Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment.
[All photos by Nick Solares]
"This isn't a rocket science dish, but it is about really good ingredients and good flavors and treating them respectfully," says chef Markus Glocker of his English pea soup with crispy sweetbreads at Tribeca hot spot Bâtard. The fresh English peas are pureed with vegetable stock and seasoned simply with salt, thyme, and garlic. A dash of olive oil adds flavor and viscosity. The puree is warmed through at service together with a healthy dollop of crème fraîche. The soup is poured table side to insure that the sweetbreads in the dish remain crispy.
Said sweetbreads are first poached in a veal stock spiked with garlic and thyme for an hour. Once cooled, the sweetbread are portioned before being dusted in quick-mixing flour and sautéed in a pan until crispy. A quick basting in garlic and thyme infuses them with flavor and they are then ready for plating.
Watch Glocker bring the dish to the table: