Calf Kidneys Sautéed in Black Garlic Cream
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
Calf Kidneys Sautéed in Black Garlic Cream for 3 to 4 People:
- 1 beautiful denervated calf kidney (without any white spots), cut into 12 pieces.
- 30 cl of prepared veal stock
- 4 medium-sized potatoes (Bintje)
- 150g of Paris mushrooms, washed, peeled, and cut into quarters
- 2 finely chopped shallots
- 3 cloves of black garlic* (keep the peel)
- 30 g of half-salted butter
- rapeseed oil
- coarse salt and freshly ground pepper.
Progression
1- In a sauté pan, heat two tablespoons of rapeseed oil very hot, then add your kidney pieces, season with salt and pepper, give them just a bit of color, then drain them on a plate in a sieve with a pedestal (rest).
2- Peel your potatoes, cut them into 4 lengthwise, then cook them in salted water with the peel of the black garlic for about ten minutes.
3- In the sauté pan, sauté your mushrooms with the shallots in butter, season with salt and pepper, and let them cook for 7 to 8 minutes, then transfer them to a bowl.
4- Take your sauté pan again, pour your veal stock into it, then add two crushed cloves of black garlic, blend, and turn off the heat while adding a few small pieces of butter.
5- Finishing the dish: Bring your sauce to a boil, add your mushrooms and calf kidneys, let it boil for just 2 minutes, and adjust the seasoning.
6- Drain your potatoes, toss them in half-salted butter, and arrange them around the plate with a small slice of black garlic on each.
2- Peel your potatoes, cut them into 4 lengthwise, then cook them in salted water with the peel of the black garlic for about ten minutes.
3- In the sauté pan, sauté your mushrooms with the shallots in butter, season with salt and pepper, and let them cook for 7 to 8 minutes, then transfer them to a bowl.
4- Take your sauté pan again, pour your veal stock into it, then add two crushed cloves of black garlic, blend, and turn off the heat while adding a few small pieces of butter.
5- Finishing the dish: Bring your sauce to a boil, add your mushrooms and calf kidneys, let it boil for just 2 minutes, and adjust the seasoning.
6- Drain your potatoes, toss them in half-salted butter, and arrange them around the plate with a small slice of black garlic on each.
credits photo : ©chef patrick-A.F.Touch
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