Veal sweetbreads with chanterelle cream sauce (for 4 persons)

For sweetbread lovers, this delicate veal and a thick cream sauce is a true delicacy. The dish is one of the classics Zum See has had on the menu for many years.

by  Max Ferdinand Mennig

Ingredients

600g fresh veal sweetbreads (pre-order from the butcher) 
60g butter
100g chanterelle, washed and cleaned 
1 onion, chopped
2dl full cream, fluid
1/2dl white wine
2cl. Cognac
little Salt and pepper to taste

Preparation

Pluck small pieces off of the fresh sweetbread (nutlets) and remove the skin. Heat about 40 gr of butter in a Teflon pan until brown. Fry the sweetbread until it is also brown, add salt and pepper to taste, remove from the pan, and keep warm in the oven.

With the rest of the butter in the pan, glaze the onions until golden brown, then add the chanterelle and also glaze. Include the sweetbread, heat and then douse with Cognac and then flambé. Add the white wine and bring to boil briefly before adding cream and season to taste. 

Serve with noodles on a flat plate. 

Wine recommendation

Païen, 2015
Savagnin, Simon Maye & Fils,
Chamoson, St. Pierre de Clages

Tips for the Restaurant Zum See

On the menu in winter; pre-order in summer.

Our family restaurant, with 14 awarded GaultMillau points, is located in the beautiful hamlet of the same name above Zermatt. We spoil you with a cosy atmosphere between around 350 year-old chalets – with a view of the Matterhorn and the marvellous mountain world of Zermatt. In summer and winter, we offer outstanding cuisine from our gourmet kitchen with traditional and Mediterranean dishes and selected wines.