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Preheat your heavy based frying pan with the clarified butter until sizzling hot Season the sweetbreads just prior to cooking then sauté them in the butter until golden, 2 to 3 minutes each side Add the mushrooms and shallots and sauté for a further minute or two, until tender Pour the balsamic reduction over the sweetbreads and toss, creating a rich glaze Divide between 4 warmed serving plates Finish the plates with the fresh peas, mint & salad leaves lightly tossed with capers and a little rapeseed oil Serve with a wedge of lemon & a few flakes of sea salt
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