Roasted Veal Kidneys with Green Asparagus Spears – *

Look forward to this fine asparagus recipe:

(*) Sauté de rognons de veau aux asperges vertes et morilles à la crème (Roasted veal kidneys with green asparagus spears and morel cream sauce Roasted kidneys: Peel off the fine outer skin of the kidneys with your fingers and remove the small lobes. Season the kidneys with salt and pepper and brown them in the peanut oil at high temperature. Add the butter in small cubes and cook the kidneys for another 30 seconds in the foaming butter. Make sure they are still pink inside. Remove and drain.

Morel cream sauce: brush the morels dry with a small brush, then rinse under cold running water and dry. Heat the clarified butter in a copper sautoir and sauté the morels in it at a high temperature. As soon as they release liquid, remove and drain. Melt 40g of fresh butter in the same sautoir and sauté the shallots and garlic in it. Add the morels and extinguish with the port and Madeira. Cook down until all the liquid has evaporated.

Pour the cream and a squeeze of juice from one lemon into the sauce mixture and make the sauce, whisking frequently, for 7 minutes. Finally, thicken the morel cream sauce with the remaining butter and season with salt and pepper, a tiny bit of Madeira, and perhaps a tiny bit of juice from a lemon. The sauce should be creamy, but not too thick.

Most ready

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