Noble, seasonal and great!

Ingredients

• 500-600g cleaned veal kidney
• 15 pieces of asparagus
• 2 small cabbages
• ½ a bunch of fresh tarragon, cleaned and chopped
• 2 finely chopped shallots
• 40g tarragon mustard
• 50-60g Butter
• 50ml of veal jus from the supermarket
• 50ml of dry white wine
• 75ml whipped cream
• Salt and pepper

Preparation

The veal:

1. Peel the asparagus and boil until al dente in salt water with a pinch of sugar. Allow to cool and then cut diagonally in half.
2. Cut the cabbage into slices, cutting away the outside layer. Steam the cabbage with some butter and 2 tblsp. of water for 3-4 minutes, adding salt, pepper and some nutmeg.

The sauce:

1. Fry the shallots in some butter until clear and soft, add the white wine and reduce for 2-3 mins. add the veal jus and reduce further for 2-3 mins.
2. Shortly before serving, add the shipped cream, chopped tarragon and tarragon mustard.
3. Remove the skin, fat and sinew from the veal kidneys and cut into ½ - 1cm thick slices.
4. Sprinkle with salt, pepper and flour.
5. Fry in brown butter on a medium heat on both sides until they take colour. Remove the pan from the heat and allow the kidneys to rest.

Serving suggestion

• Place the bottom halves of the asparagus on the plate first and cover with the top halves as well as the cabbage.
• Place the veal kidneys on top and cover with the tarragon sauce.