Veal kidneys are a special delicacy for a connoisseur.

Ingredients

1. Fresh, sliced kidneys (180g for each guest)
2. Butter
3. Béarnaise Sauce (not necessarily self-made)
4. Curled-leaf parsley
5. Tarragon
6. Chives
7. Fresh tomatoes (2 pieces for each guests)
8. 2 shallots
9. Butter for the frying process and for refining of the Béarnaise Sauce
10. Flour
11. Spices: salt & pepper

 

Preparation

1. Remove the bloom of the tomatoes, blanch the tomatoes shortly in boiling water and the chill them in ice water.
2. Peel the tomatoes and cut them into halves. After having removed the cores, chop the tomatoes into small cubes. This is “tomate concassée”.
3. Chop the shallots and a little fresh herbs (parsley, tarragon, chervil, sage) and sweat them in a pan.
4. Sear the tomatoes shortly and spice them in the pan with salt and pepper.
5. Béarnaise Sauce can be bought. We recommend to asking your favorite grocer or to check the advertisements on our pages in order to find a good supplier.
6. In general, you should follow the instructions of the producer, but you might want to refine the sauce with plenty of fresh butter and fresh herbs and optional a little balsamic vinegar. Of course, always check the taste before you decide to add any further ingredients.
7. Remove the outer fat and sinews from the kidneys before you cut them into slices with a thickness of approx. 1cm. Spice them with a little salt and a freshly ground pepper. Cover them lightly with flour and fry them in brown butter on every side for 2 minutes. Let them gain a little color.

Serving suggestion

• Cover the fried kidneys with the prepared tomatoes and herbs.
• As a side dish one could use toast or French baguette.