Thick slice of veal kidney
with cauliflower mushrooms and elderberries
Ingredients (for 4 people):
-2 veal kidneys
-400 g of cauliflower mushrooms (crested sparassis)
-10 g of pine nuts
-15 cl of veal gravy
-5 bunches of elderberries
-2 branches of thyme
-1 clove of garlic
-5 cl of elderberry vinegar
-15 g of sugar
Recipe:
Cut 4 very thick slices of cauliflower mushrooms, wash well, then pan-fry
like a steak with the clove of garlic.
Trim the fat off the kidneys and cook them whole for 6 minutes in the
oven at 200° with the thyme. Take out of the oven and leave to rest
for 15 minutes.
Take the elderberries off the stalks, caramelise them with the sugar,
deglaze with the elderberry vinegar and infuse for 10 minutes in the reduced
veal gravy, then strain the jus.
Place the slice of cauliflower mushroom on the plate, then a very thick
slice of kidney, and top with elderberry jus. Add a few decorative elderberries
and pine nuts.
Chef’s tip: To clean the cauliflower mushrooms,
soak them overnight upside down in a water container.