Recipe: Whole Roasted Kidney Henri IV

In the morning (for lunch) you "poach" your Pont-neuf potatoes (5.25 oz (150g) per person)

You prepare your reduction for your Béarnaise (7 oz (200 g) butter for 4 to 6 people).

1 hour before:

1 Preheat your oven to 390°F (200°C)

2 In a casserole dish put a good knob of butter and a little oil, then brown your kidneys on all sides (2 minutes) pepper (do not salt) then put in the oven covered for 12 minutes.

3 Remove your casserole dish from the oven and place your kidneys on an inverted plate and let them "rest" salt them and cover with aluminum foil resting time 15 minutes.

4 Meanwhile, heat your oil to 180° for the potatoes, Then prepare your Béarnaise and keep it aside.

5 Do the second frying for your fries and place them on absorbent paper then sprinkle with fine salt.

Finishing:

6 You will then see that your kidneys have released their blood then place them on a small dish just 2 minutes in the oven with a little butter on top.

7 Serve on a large plate with the kidney in the center, the Pont-neuf potatoes arranged in layers and the bouquet of watercress seasoned just with a grind of pepper and a few drops of vinegar, the Béarnaise sauce served separately for a great tasting moment I assure you.

Usually the recipe is made with grilled kidneys but personally I find that the meat of the kidneys is better when it is roasted and rested.