Kidneyback

Ingredients

• 800 g potatoes (firm or waxy)
• Salt
• 6 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 tbsp tarragon mustard
• black pepper from grinder
• 1 small onion
• 100 ml beef stock (from a jar)
• 1 bunch chives
• 200 g fresh morels
• Salt
• Pepper
• a little flour
• 2 Eggs (size M)
• 100 g breadcrumbs
• oil (for frying)
• 1 kidneyback roast (loin, trimmed of the rib bones by the butcher)
• Salt
• black pepper from grinder
• 4 tbsp oil
• optional: some leafy salad for serving

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for 20-25 minutes. Drain, peel while hot, and slice. Whisk together vinegar with olive oil (3 tbsp), mustard, salt and pepper. Gently fold the potato slices into this dressing. Peel and finely dice the onion. Heat the remaining olive oil (1 tsp) and lightly brown the onion cubes. Deglaze with beef stock. Mix the stock into the potatoes and let the salad rest for 30 minutes.

2. 2.

   Rinse the morels and pat dry. Season with a little salt and pepper. First dredge in flour, then dip in beaten egg, and finally coat with breadcrumbs. Heat oil in a deep fryer or pot to 160-170°C. Fry the morels portion by portion until golden. Drain on paper towels.

3. 3.

   Rub the kidneyback roast with salt and pepper. Heat oil in a roasting pan and sear the roast all around. Transfer the pan to a preheated oven at 200°C (gas: level 3-4, fan: 180°C) and roast for 20-30 minutes, turning occasionally. Remove from the oven and let rest for 10 minutes.

4. 4.

   Rinse the chives for the potato salad, shake dry, and cut into fine ribbons. Taste the salad again and fold in the chives.

5. 5.

   Slice the kidneyback into thick cutlets with a sharp large knife, serve alongside the potato salad and fried morels, and garnish with leafy salad if desired.