Ingredients to serve four

• Calf sweetbread – 400 g
• Panko breadcrumbs – 500 g
• Goat or sheep milk yoghurt – 100 g
• Sevruga caviar – 125 g
• Dill, 1 lime, fleur de sel, flour type 0, 2 eggs, sunflower oil.

Instructions

For the sweetbread:

1. Wash the sweetbread under cold water for five minutes to remove any impurities.
2. Blanch the sweetbread for two minutes in salted boiling water.
3. Cool the sweetbread in an iced water bath.
4. Once completely cool and dried off, coat in flour then dip in the beaten egg, then coat in the panko breadcrumbs.
5. Chill.

For the goat milk yoghurt:

1. Whisk the goat milk yoghurt until it is smooth then season with lime (zest and juice).

Assembly:

1. Fry the sweetbread in the oil at 170 degrees until it has a good, golden colour then season with fleur de sel
2. Put 25 g of the yoghurt on the plate.
3. Arrange the dill on the yoghurt.
4. Place the sweetbread on the yoghurt.
5. Garnish generously with Monarq Sevruga caviar.

Recipe suggested by Chef Nicolas Lopez, together with Chef Jacopo Romagnoli, Chef du restaurant Café de la plage au Grande théâtre de Genève