Crispy Potato and Sweetbread Napoleon with Mushroom Coulis
Silky sweetbreads are layered with crisp potato rectangles and crisp fried arugula leaves. The mushroom coulis is the perfect foil for this earthy dish. All components of the dish may be done ahead of time and reheated at the last minute in a 450 F oven just before assembly. It is important that the potatoes are sliced just before cooking to prevent discoloration; if they are sliced ahead of time and put in cold water to stop discoloration, they will not stick together well to form the rectangles.
- New Potatoes - 4 to 6 medium, unpeeled
- Olive Oil - 6 tablespoons
- Olive Oil - 1/2 cup
- Arugula Leaves - 2 cups
- Chicken Stock - 1 cup
- Mirepoix - 1 cup, diced (mixed diced celery, carrots, and onions)
- Milk - 1 cup
- Sweetbread Lobes - 2, cleaned
- Olive Oil - 1/4 cup
- Garlic - 1/2 teaspoon, minced
- Mushrooms - 2 cups, cleaned, cut or torn into pieces (combination portobello, chanterelles, shiitake)
- Thyme - 1 teaspoon, chopped
- Brandy - 2 tablespoons
- Chicken Stock - 1/2 cup
- Unsalted Butter - 1 tablespoon
- Olive Oil - 1/4 cup
- Flour - 2 tablespoons
- Salt and freshly ground black pepper to taste
- Mashed Potatoes - 2 cup,s hot (completely mashed, no lumps)
Slice the potatoes paper thin on a mandoline or V-slicer at the last moment. Arrange slices in rectangles on a clean work surface, overlapping the slices. Use four slices for each side (eight per rectangle); make six rectangles.
Heat 2 tablespoons of the olive oil in a large non-stick saute pan and place over high heat. When the oil begins to smoke, put two of the rectangles in the pan. Cook until golden brown, about 1 minute, then turn over and cook another 1 minute, or until crisp and golden on both sides. Remove from the pan and drain on paper towels. Repeat two more times to cook all of the potato rectangles. Set aside.
Add 1/2 cup of olive oil to the same saute pan and place over high heat. When hot, deep-fry the arugula leaves, guarding against spatters. They will immediately turn bright green and become crisp. Remove and drain on paper towels. Set aside.
Combine the chicken stock, mirepoix, and milk in the pan. Bring to a boil and cook 10 minutes. Add the sweetbreads. Reduce heat to medium, cover, and poach for about 10 minutes. Remove the sweetbreads from the pan, place on a plate, and let cool.
Heat the 1/4 cup olive oil in a saute pan. Add the garlic and saute until golden brown. Add the mushrooms and fresh thyme. Toss together and saute 30 seconds. Add the brandy and stir up the glaze from the bottom of the pan. Add the chicken stock and cook for 4 to 5 minutes, until the mushrooms are tender. Place the mixture in a blender or processor and puree just until the mixture contains tiny pieces of mushrooms (not completely smooth). Add more chicken stock if the puree is too thick; it should pour like batter. Stir in the butter until melted and set aside.
Slice the sweetbread lobes in half. Heat 1/4 cup olive oil in a large non-stick saute pan until almost smoking. Lightly dust the sweetbread pieces with flour and season with salt and pepper. Saute in the hot oil until the crispy and browned on both sides, 3 to 5 minutes. Remove from the pan and drain on paper towels.
To assemble and serve: Place one potato rectangle in the center of each warmed serving plate. Using a pasty bag or large spoon, place approximately 1/2 cup of mashed potatoes on each of the potato rectangles. Add one piece of sweetbread and top with 4 or 5 fried arugula leaves. Put another potato rectangle on each and repeat the layers as before. Top with a final potato rectangle. Ladle mushroom coulis around the napoleons.