Recipe: Lamb Kidney with Potatoes

1 In a saucepan place your potatoes just wiped, add 2 bay leaves, moisten with sea water or salted water 2 to 3 cm above the level, cook for 20 minutes at a gentle boil.

2 Meanwhile in a pan pour a little oil and butter, then add your mushrooms, salt and pepper them, then remove them when they are cooked.

3 Test your potatoes then on the board slice them into nice slices.

4 In the pan put a little oil and butter and place your potato slices flat so they can brown on both sides, salt, then add your sautéed mushrooms and your parsley mixture then turn off and cover.

5 In a pan heat 3 tablespoons of oil, when it is very hot place the half kidneys, salt and pepper, cook 2 minutes on each side then cover and turn off the heat.

6 At lunch time, turn on the heat under your potatoes and just toss them.
Plate them on each hot plate, as well as the 3 and a half kidneys, give them a good grind of pepper on top and finish with a little brown butter.
You can remake this recipe improving it with porcini or chanterelle mushrooms picked in season.