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Sweet and Sour Veal Kidney
We end the week with the first recipe in our series on delicious offal. Today we have sweet and sour veal kidney in a broth of shallots, honey, elderberry juice, and red wine. Enjoy cooking and bon appétit!
Ingredients for 2-4 people
- 1 veal kidney
- 1-2 shallots
- 1 sprig of rosemary
- 1 tsp honey
- 50 ml elderberry juice
- 50 ml red wine
- 50 ml apple juice
- 50 ml red wine vinegar
- Salt
- Freshly ground black pepper
- Olive oil and butter for frying
1. Step: Prepare Kidney
Remove the outer fat layer from the kidney. Then cut out the sinewy tissue on the underside. Divide the kidney into its segments, again cutting out sinewy fat spots. Cut each kidney segment again. Peel and dice the shallot. We use the Güde chef's knife from the Alpha series for all steps.
2. Step: Fry Kidney Until Golden Brown
Heat 2 tablespoons of olive oil in a pan and fry the kidneys together with the rosemary for 2-3 minutes until golden brown. This works wonderfully in the De Buyer pan from the Mineral B Element series. Remove the kidneys and cover with aluminum foil.
