Caramelized Veal Kidneys with Olive Oil and Butter Mashed Potatoes, a recipe from the Worldwide Gourmet

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Recipes>Caramelized Veal Kidneys with Olive Oil and Butter Mashed Potatoes

Caramelized Veal Kidneys with Olive Oil and Butter Mashed Potatoes Recipe

Recipe

Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: Under 15 minutes

Difficulty: Easy

Ingredients

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

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.

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A recipe from Marianne Ladant, La Piste aux Etoiles 16-18, place d'Aine - 87000 Limoges

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