4
Veal kidneys with Jerusalem artichoke puree
0 - 30 minutes
veal kidney
*
frying
Preparation
Cut the kidneys into 1.5 cm slices and the cauliflower florets into about 1cm slices.
Peel the Jerusalem artichoke, cut into cubes and cook in the cream with a tablespoon of water and some salt in a closed pan. Keep an eye on them to make sure they don't cook dry/burn on. Puree the cooked Jerusalem artichoke with butter and possibly extra cream as needed to a smooth puree and season to taste.
Fry the cauliflower in butter, turning regularly, over medium-low heat until tender and fry the kidneys for about 5-6 minutes so they are still slightly pink and sprinkle with some salt and pepper. Heat the 100 g butter over medium-high heat in a saucepan until it starts to colour (lightly burning the milk solids giving the butter a nutty flavour) add the chopped shallots and stir well. Stir in the mustard and lemon juice and season to taste.
Deep-fry the rosemary tops in 170°C (338°F) oil until crispy.
Divide the Jerusalem artichoke puree among the plates, top with the fried cauliflower and kidney slices, spoon the beurre noisette liberally onto the plates and garnish with the rosemary and sprigs of chervil.
Bon manger!
Ingredients:
- 800 g cleaned veal kidney
- 1 firm cauliflower
- 8 rosemary tips
- sunflower oil
- butter
Puree:
- 750 grams Jerusalem artichoke
- 50 ml cream
- butter
Beurre noisette:
- 100 g butter
- 1 chopped shallot
- 1 tablespoon coarse mustard
- juice of ½ lemon
Other:
- chervil to garnish
- salt and pepper
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