Kidney of veal with apple rings and Calvados
Veal kidney with apple rings and Calvados is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g waxy potatoes
- Salt
- 2 Apples
- 2 onions
- 600 g veal kidney
- Pepper (freshly ground)
- flour (for dusting)
- 4 tbsp butter
- 20 ml Calvados
- 200 ml veal stock
- 1 tsp powdered sugar
- 120 ml milk
- 30 g Butter
- Nutmeg (freshly grated)
- 1 tbsp finely chopped chives
Instructions
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1.
Peel, wash and cook the potatoes in boiling salted water for 30 minutes.
-
2.
Meanwhile wash the apples, remove the core with an apple corer, slice into rings and mix with lemon juice. Peel the onions and slice into rings as well. Wash the kidney, pat dry, trim excess sinews and cut into portions. Season with pepper, dust with flour, tap off excess and brown in a hot pan with 2 tbsp butter all around. Remove and deglaze the drippings with Calvados. Add the stock, simmer for about 5 minutes, return the kidney and let it stay pink for another 4-5 minutes. Season the sauce with salt and pepper.
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3.
In another pan melt the remaining butter and brown the apple rings with the onion rings on both sides until golden brown. Dust with sugar and allow to caramelize lightly.
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4.
Drain the potatoes, let them steam dry, press through a potato masher and blend with milk and butter into a smooth purée. Season with salt, pepper and nutmeg and serve the kidney on warmed plates. Distribute the apple and onion rings over the kidney, drizzle with Calvados sauce and sprinkle with chives before serving.
