Sautéed Veal Kidneys in Black Garlic Cream tender and creamy

1 In a sauté pan, heat two tablespoons of rapeseed oil very hot, then add your kidney pieces, season with salt and pepper, give them just a bit of color, then drain them on a plate in a sieve with a pedestal (rest).

2 Peel your potatoes, cut them into 4 lengthwise, then cook them in salted water with the peel of the black garlic for about ten minutes.

3 In the sauté pan, sauté your mushrooms with the shallots in butter, season with salt and pepper, and let them cook for 7 to 8 minutes, then transfer them to a bowl.

4 Take your sauté pan again, pour your veal stock into it, then add two crushed cloves of black garlic, blend, and turn off the heat while adding a few small pieces of butter.

5 Finishing the dish: Bring your sauce to a boil, add your mushrooms and calf kidneys, let it boil for just 2 minutes, and adjust the seasoning.

6 Drain your potatoes, toss them in half-salted butter, and arrange them around the plate with a small slice of black garlic on each.