Veal Sweetbread

Rinse and soak the sweetbread in cold water until all the blood is gone.

Cook it in sous vide bags with some olive oil, salt, and herbs.

Cook at 62°C for 50 minutes, remove the skin and press it between two trays with some weight.
After at least 12 hours, make portions of 25g each.

Reheat the sweetbread in chicken jus, season with salt, and roast it nicely using dark fruit until it has a nice coloration. Glaze in chicken jus or veal jus reduced and seasoned with some miso,
before plating and topping with preserved lemon dice.

Artichoke or Topinambur Purée

Clean the artichoke and cook them in a mixture of garlic, shallot, thyme, and rosemary roasted with some olive oil, add white wine, and reduce gently with chicken stock.
Once cooked and softened, blend with a little chicken stock and add a pinch of xanthan gum. Pass through a chinois.

Miso Mayo

Proceed as for a normal mayonnaise, adding the miso at the end with all other ingredients and blending nicely in a Vitamix.

To serve

Plate half artichoke or topinambur purée, warm up gently, and add the veal sweetbread on top. Garnish with caper powder and preserved tuna hart.