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Skewers of veal kidney with violet mustard from Brive, brunoise of chayotes with foamy butter


Ingredients:4 people
  • veal kidneys
    4 medium or 3 large
  • fresh breast
    100 g
  • champignons
    250 g
  • Shallot
    1
  • dry white wine
    10 cl
  • veal stock
    20 cl
  • thyme
    a few sprigs
  • fresh cream
    10 cl
  • salt, ground pepper
  • butter
    100g
  • Chayotes
    250 g
  • violet mustard from Brive
    2 tablespoons
  • diced tomato
    2 tablespoons
  • chopped chervil
    1 tablespoon


Preparation:
  • Preparation time:25 minutes
  • Cooking time:10 minutes


Trim the kidneys, cut into pieces (large dice)

Also dice the bacon, blanch,

Cut the button mushrooms into pieces, blanch slightly

Peel and dice the chayotes, sweat gently over low heat in the butter which should become foamy, Season, set aside

Score the sauce:

Chop the shallot, sweat in butter, without coloring, moisten with white wine, let reduce and moisten with the veal stock, with the thyme, let reduce and filter, then add the purple mustard, salt and pepper from the mill

Then cream, set aside,

Thread kidney + mushroom + bacon onto skewers (two skewers per person), fry or snack

Arrange the chayote brunoise in a circle at the top of the plate, then arrange the skewers crossed on top, heat a little sauce, coat the skewers and surround with a cord,

Add chopped chervil and diced tomato.

Skewers of veal kidney with violet mustard from Brive, brunoise of chayotes with foamy butter

Chayote or Christophine

Skewers of veal kidney with violet mustard from Brive, brunoise of chayotes with foamy butter

The veal kidney stripped of its fat shell.

Chayote or chayotte, also called christophine, chouchou, chouchoute, saosety or sosoty, chuchu, labu siam, chow chow, choko or even mirliton, coloquinte, I discovered it for the first time on the island of Saint-Barthélémy.