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Calf Kidneys Sautéed in Black Garlic Cream

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Repos : 1 heures

Calf Kidneys Sautéed in Black Garlic Cream for 3 to 4 People:

  1. 1 beautiful denervated calf kidney (without any white spots), cut into 12 pieces.
  2. 30 cl of prepared veal stock
  3. 4 medium-sized potatoes (Bintje)
  4. 150g of Paris mushrooms, washed, peeled, and cut into quarters
  5. 2 finely chopped shallots
  6. 3 cloves of black garlic* (keep the peel)
  7. 30 g of half-salted butter
  8. rapeseed oil
  9. coarse salt and freshly ground pepper.
Calf Kidneys Sautéed in Black Garlic Cream
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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.
credits photo : ©chef patrick-A.F.Touch

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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