Caramelized Veal Kidneys with Olive Oil and Butter Mashed Potatoes Recipe
Caramelized Veal Kidneys with Olive Oil and Butter Mashed Potatoes
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: Under 15 minutes
Difficulty: Easy
Ingredients for 4 servings
- 1 whole veal Rognon (preferably from a heifer)
- 1/2 tsp. Worcestershire sauce
- 10-20 ml (2-4 tsp.) muscat or apple vinegar
- 1/2 tsp. soy sauce
- 1 tsp. sherry vinegar
- 1 tsp. honey
- Olive oil
- Fleur de sel
Mashed potatoes
- 1 kg (2 1/4 lb.) potatoes
- 100 ml (6 tbsp.) olive oil
- 150 g (5 oz.) half-salted butter
- 100 ml (6 tbsp.) milk
  1. Prepare a marinade with the honey, sherry vinegar, Worcestershire sauce and soy sauce. Mix vigorously. Set aside.
  2. Cut the kidney in half lengthwise.
  3. 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.
  4. Remove the kidneys from the pan. Brush them with the marinade then return to the heat for a few minutes to caramelize.
  5. Once they are caramelized, deglaze the pan with vinegar (muscat or apple).
  6. Let rest in a warm place (e.g., the oven door) then add a little fleur de sel.
  7. Serve with the mashed potatoes with olive oil and half-salted butter.
More recipe ideas
A recipe from Marianne Ladant, La Piste aux Etoiles 16-18, place d'Aine - 87000 Limoges
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up