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Veal kidney with Puy green lentils and walnuts


Ingredients:4 people
  • veal kidney
    2
  • green lentils from Le Puy
    350 g
  • garlic
    2 cloves
  • onion
    1 large
  • bouquet garni
    1
  • walnut oil
    3 tablespoons
  • invalid nuts (chipped)
    2 tablespoons
  • red wine vinegar
    2 tablespoons
  • lemon juice
    1
  • white mustard
    2 tablespoons
  • salt, freshly ground white pepper
  • sunflower oil
    3 tablespoons
  • chives
    1 bunch


Preparation:
  • Preparation time:25 minutes
  • Cooking time:30 minutes


Difficulty:[usr 2]

Cook the lentils in 3 times their volume of cold water, add the minced garlic and onion and the bouquet garni. Bring to a boil, cover and simmer over low heat for 20 minutes. When the lentils are cooked, drain and set aside.

Prepare the vinaigrette:mix the vinegar, lemon juice, salt and pepper with the mustard, then add the oils.

Degrease the kidney and cut it into cutlets, sear them quickly in a little walnut oil, then pat them dry on absorbent paper.

Season the lentils with the vinaigrette, place two spoonfuls on a plate, place the hot kidney cutlets on top, add the invalid walnuts.

The lentil salad should be served warm.

Note:the photo shown is a variant with lentils and walnuts pureed.

Veal kidney with Puy green lentils and walnuts

A creation of Chef Hubert