Preparation
For the sweetbreads:
Rinse the sweetbreads with cold water for 5 minutes to remove impurities. Blanch the sweetbreads for 2 minutes in salted boiling water. Cool the sweetbreads in a bowl of ice water. Once cooled and well drained, coat with flour, dip in beaten egg, then coat with panko breadcrumbs. Chill. For the goat yogurt:
Whisk goat yogurt until smooth, then season with lime (zest and juice).
Assembly:
Fry the sweetbreads at 170 degrees Celsius in oil until golden brown, then season with sea salt. Place 25 gr of yogurt at the bottom of each plate. Add dill on top of the yogurt. Place the sweetbreads on the yogurt. Generously garnish with Monarq Sevruga Caviar.
Recipe proposed by Chef Nicolas Lopez, accompanied by Chef Jacopo Romagnoli, Chef at Café de la Plage in the Grand Theatre of Geneva.
