In a saucepan drizzled with olive oil, sauté the fennel at low heat. Add the curry, fleur de sel and pepper. Keep warm.
Blanch the sweetbreads in boiling water for 6 minutes then cool in cold water. Clean the sweetbreads by removing the skin and the small nerves then slice in escalope. Flour lightly and brown on each side in a saucepan drizzled with olive oil. Keep warm.
Add the shallots in the same saucepan then add the vinegar and the maple syrup. Cook until caramelized then add the veal stock and ginger and let it reduce.
Make a cross-like incision on the tops of the cherry tomatoes, drizzle with olive oil, season with salt and pepper then bake for 5 minutes at 350°.
Prepare the plates: first place the curry fennel then arrange the sweetbreads over top and pour the sauce around the edge of the plate. Add the cherry tomatoes and shavings of maple sugar.
Some tricks from the Chef’s kitchen
When purchasing the sweetbreads make sure they are a good size, a milky color with a tint of pink and cook them soon after they have been purchased.
Before blanching the sweetbreads, soak them in lightly salted water for an hour. Change the water every 20 minutes.
Bon appétit !