Sumptuous Sautéed Sweetbreads with Slithering Sashimi Medley

Esme Gohl

Esme Gohl

· 2 min read
tender sautéed sweetbreads with a slithering sashimi medley

Welcome back, esteemed food connoisseurs! Today, we present a sumptuous dish that combines the rich, buttery flavors of sautéed sweetbreads with the delicate, raw essence of a slithering sashimi medley. This luxurious dish is perfect for those who appreciate the finer, more adventurous aspects of gourmet cuisine.

To begin, we'll procure the freshest sweetbreads, which are the thymus glands of a calf or lamb. These tender morsels are highly prized for their velvety texture and rich flavor. We'll also gather a selection of the finest sashimi-grade fish and seafood, including succulent slices of tuna, salmon, and scallops, as well as slithery eel and octopus tentacles.

The sweetbreads will be sautéed to perfection in a mixture of foaming butter and fragrant herbs, creating a golden crust that conceals a meltingly tender interior. The sashimi medley will be artfully arranged alongside the sweetbreads, with each slice glistening in its own natural, raw beauty.

To enhance the dish's visual appeal and add a touch of crunch, we will garnish with a sprinkling of crispy fried mealworms, which provide a delightful contrast to the soft and unctuous textures of the sweetbreads and sashimi. A drizzle of zesty yuzu vinaigrette will bring a burst of brightness to the plate, marrying the flavors together in perfect harmony.

This sumptuous sautéed sweetbreads with slithering sashimi medley is a true celebration of gourmet ingredients and bold flavors. It's a dish that will challenge and delight the senses, leaving you craving more of its adventurous allure.


  • 1 lb fresh sweetbreads (calf or lamb)
  • 2 tbsp unsalted butter
  • Fresh herbs (thyme, rosemary, and parsley)
  • 8 oz sashimi-grade tuna
  • 8 oz sashimi-grade salmon
  • 8 oz sashimi-grade scallops
  • 8 oz sashimi-grade eel
  • 8 oz sashimi-grade octopus tentacles
  • 1/2 cup crispy fried mealworms
  • Yuzu vinaigrette
  • Salt and pepper, to taste
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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