Langoustine and lamb sweetbreads, Broccoli purée, tenderstem broccoli and goat’s curd

The Recipes / Seafood 

Toravaig House Hotel, Isle of Skye

500g lamb sweetbreads
4 large langoustines
3 heads broccoli
500g tenderstem broccoli 100ml cream
50g goat’s curd

Serves 4

Soak the sweetbreads in water for 24 hours to remove any impurities, then brine for an hour in 10% salt water, wash off in clean cold water, and pat dry. Bring the sweetbreads to the boil in cold water then remove from the heat. Allow to cool, then trim off any fat and peel off the membrane.

Remove the langoustine heads, devein, and peel the shell from the tail. Impale on a skewer to prevent the langoustine from curling while it cooks.

For the broccoli purée, shave off and cook the broccoli heads in boiling salted water for 3 minutes, then purée in a food processor with a small amount of the cooking liquor. Finish with a small splash of cream, cooling quickly over ice water to keep it green.

When ready, pan fry the sweetbread until golden brown, then rest while you pan sear the langoustine also until golden brown. Warm the broccoli purée and blanch the tenderstem for 4 minutes in salted boiling water. Arrange on the plate, spoon on goat’s curd, and serve.