Veal kidneys, Pinot noir sauce, mashed potatoes with nettles
Very rich and delicate flavors, this dish will delight gourmets.
Plat
Meat
Cuisine
Alsatian specialty
Servings
Prep Time
2
people
40
minutes
Cook Time
20
minutes
Servings
Prep Time
2
people
40
minutes
Cook Time
20
minutes
Ingredients
2
rooms
veal kidneys
50
cl
of full-bodied Pinot Noir
200
g
d’orties
(young plants)
100
g
tied veal stock
100
g
buttery
400
g
potatoes
Instructions
Effeuillez les orties, jetez les dans l’eau bouillante et cuisez les 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 ’restaurant
Angel in Wissembourg
! Enjoy your meal !