Family Best Time >> Food

Pan-fried veal kidney with Chinon wine and peanuts


Ingredients:
  • trimmed veal kidneys
    2
  • Chinon
    1 bottle
  • roasted and crushed peanuts
    80 g
  • blueberry vinegar
    1 tablespoon
  • natural lingonberries
    1 tablespoon
  • sugar
    1 teaspoon
  • butter
    4 walnuts
  • spinach leaves
    400 g
  • peanut oil
    1 tablespoon
  • chervil
    1 boot
  • salt, ground pepper
    QS


Preparation:
  • Preparation time:20 minutes
  • Cooking time:10 minutes


  • Put the peanut oil in a skillet. When it is very hot, throw in the kidneys cut into large cubes, salt and pepper. Cook, stirring, for 8 minutes. Decant. Book. Degrease the skillet.
  • Deglaze with the vinegar and sugar, reduce to ice, then moisten with the Chinon. Let reduce.
  • In a fairly large sauté pan, put a knob of butter and arrange the spinach leaves, previously washed and drained. Cover and cook for 8 minutes. Drain, salt, pepper.
  • Arrange the spinach in a crown on 4 plates, then arrange the diced kidneys in a mound in the centre.
  • Take back the wine reduction, only the value of one glass should remain. Add the drained cranberries and finally the peanuts.
  • Put the plates in the warm oven to reheat and incorporate the remaining butter into the sauce, winnowing.
  • Adjust the seasoning. Remove the plates from the oven and cover with the sauce. Decorate with chervil

Pan-fried veal kidney with Chinon wine and peanuts