Caramelized Veal Kidneys with Olive Oil and Butter Mashed PotatoesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: Under 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:199.4 kcal
Proteins:1.8 g
Fats:15.7 g
Carbohydrate:13.7 g
Fibers:1.6 g
Sugar:1.4 g
Cholesterol:24.7 mg
Sodium:109.6 mg
Calcium:20.5 mg
Energy:680 kcal
Proteins:6.2 g
Fats:53.6 g
Carbohydrate:46.6 g
Fibers:5.5 g
Sugar:4.8 g
Cholesterol:84.1 mg
Sodium:373.8 mg
Calcium:69.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
whole veal rognon (preferably from a heifer)
2.5
ml
worcestershire sauce
10
ml
muscat or apple vinegar
2.5
ml
soy sauce
5
ml
sherry vinegar
5
ml
honey
olive oil
*Mashed potatoes
1000
g
potatoes
100
ml
olive oil
150
g
salted butter
100
ml
milk
METHOD
- Prepare a marinade with the honey, sherry vinegar, Worcestershire sauce and soy sauce. Mix vigorously. Set aside.
- Cut the kidney in half lengthwise.
- In a very hot skillet, heat some olive oil. Grill the kidney on both sides, for 5 to 7 minutes depending on its thickness, until medium-rare.
- Remove the kidneys from the pan. Brush them with the marinade then return to the heat for a few minutes to caramelize.
- Once they are caramelized, deglaze the pan with vinegar (muscat or apple).
- Let rest in a warm place (e.g., the oven door) then add a little fleur de sel.
- Serve with the mashed potatoes with olive oil and half-salted butter.
WINE SUGGESTIONS
Cabernet-Sauvignon
Merlot
Sangiovese
