Recipe: Sautéed Veal Kidney with Morels

Name: Sautéed Veal Kidney with Morels
Prep time: 25 min
Cook time: 15 min
Total time: 760 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 pale veal kidneys; 2.8 oz (80 g) dried morel caps or 14 oz (400 g) fresh morels, carefully cleaned with a brush; 1.7 cups (40 cl) heavy cream 30%; 1 beautiful shallot, finely chopped; 0.4 cup (10 cl) veal stock; 14 oz (400 g) linguine; 1.75 oz (50 g) diced foie gras; Just a touch of mustard; Butter and oil; Salt, freshly ground pepper, a little thyme flowers

By chef patrick Asfaux 5/5 (2 reviews)

Prep 25 min

Cook 15 min

Rest 12h

Total 12h40

Servings 4 serv.

This classic dish can become an exceptional one if each step of its preparation is respected. I dedicate it to my dear wife Annie who loved this dish.

Ingredients for 4 servings

Adjust for

servings

2 pale veal kidneys
2.8 oz (80 g) dried morel caps or 14 oz (400 g) fresh morels, carefully cleaned with a brush
1.7 cups (40 cl) heavy cream 30%
1 beautiful shallot, finely chopped
0.4 cup (10 cl) veal stock
14 oz (400 g) linguine
1.75 oz (50 g) diced foie gras
Just a touch of mustard
Butter and oil
Salt, freshly ground pepper, a little thyme flowers

Step-by-step directions

The day before

Soak your morels in 2.1 qt (2 liters) of salted and peppered water with a little thyme flowers.

1 On your cutting board, turn your kidneys over and with a fine knife, remove the core and all the white parts of your kidneys. Cut them into large strips (2 cm) lengthwise, making sure each time to remove the slightest white part, which is why you have trouble chewing with poorly trimmed veal kidneys or liver. When these strips are ready, cut them into 2 to 3 cm squares. Place them on a plate, cover with plastic wrap and put in the refrigerator.

2 By hand, remove your morels to avoid picking up any sand that often remains at the bottom. Place them on your work surface and cut them in half. Strain your liquid through a coffee filter or cheesecloth into a bowl.

3 Put a skillet on the heat, pour in two tablespoons of peanut oil and a knob of butter. When everything is very hot, pour in your kidney cubes and quickly place a lid on top to avoid splashing. After one minute, remove it, turn your heat to maximum, salt and pepper, and sauté for another minute, no more. Quickly pour everything into a strainer over a bowl, your kidney cubes will rest.

4 Put this skillet back on the heat without washing it. Deglaze with 0.8 cup (20 cl) of cream and the chopped shallot, wait 2 minutes then add your morels. Salt, pepper and let simmer gently covered for about ten minutes, then add 0.4 cup (10 cl) of cream and your veal stock. Let reduce for 2 minutes, then turn off your heat and cover.

5 Bring your morel liquid to a boil, then at a boil pour in your linguine. Cook for seven minutes, then drain while keeping your liquid aside.

End of the story:

6 Your guests are about to arrive, so turn your heat back on under your skillet with the morel sauce. Add a touch of mustard and pour in your rested kidney cubes. Bring just to a boil and cover.

7 Heat your linguine cooking liquid. Place the pasta in a strainer and heat for two minutes in it. Then in a separate skillet, pour the remaining 0.4 cup (10 cl) of cream, salt, pepper, add your foie gras cubes and your linguine. Toss in the pan, and that's it, you're done.

8 Serve your kidneys in a nice deep bowl at the center of the table, the linguine in a decorative bowl, or if you can get a little help, quickly plate everything on warm plates with the kidneys and a bundle of linguine.

The beauty of this recipe is that you can prepare everything in the morning for the evening, for example, and you'll only need 10 minutes to finish it.