| Prep Time | 40 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 rooms veal kidneys
- 50 cl of full-bodied Pinot Noir
- 200 g nettles (young plants)
- 100 g tied veal stock
- 100 g buttery
- 400 g potatoes
Ingredients
|
|
Instructions
- Strip the nettles, throw them in boiling water and cook for 2 minutes.
- Cool them quickly and mix them in a blender.
- Add the nettles to a good mashed potato.
- Reduce the Pinot noir and the veal stock to 2/3.
- Off the heat, add 40 g of butter.
- Degrease and cut the kidneys into nice pieces.
- Sear them briskly in butter for 1 minute then let them rest for 3 minutes.
- Heat the kidneys in the sauce for 1 minute
- Arrange the plates
Recipe Notes
Recipe offered by the ’restaurantAngel in Wissembourg ! Enjoy your meal !
With this recipe, we recommend:
Pinot noir Stierkopf
