Recipe: Easy Veal Kidney Escalopes

Name: Escalopes de rognons de veau facile
Prep time: 15 min
Total time: 15 min
Yield: 4 portions
Ingredients: petit sauté crémé de shiitakés, et graines de soja; Escalopes de rognons de veau facile pour 4 personnes :; 2 beaux rognons de veau très clairs le cœur ainsi que toutes les parties blanches retirées avec un couteau très fin et bien acéré.; 150 g de petits shiitakes secs trempés dans ½ litre de bouillon de légumes froid préparé; 15 cl de crème liquide (plus de 30%); 30 g de graines de soja surgelées ou de févettes; 1 échalote ciselée finement; huile d'arachide ou tournesol; beurre fin; sel fin et poivre du moulin; ½ jus de citron

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 15 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

Small creamed sauté of shiitakes and soy beans
Easy Veal Kidney Escalopes for 4 people:
2 beautiful very pale veal kidneys with the heart and all white parts removed with a very fine and sharp knife.
150 g of small dried shiitakes soaked in ½ liter of cold prepared vegetable broth
15 cl of liquid cream (more than 30%)
30 g of frozen soy beans or fava beans
1 shallot finely minced
peanut or sunflower oil
fine butter
fine salt and freshly ground pepper
½ juice of lemon

Step-by-step directions

1 Cut your kidneys into 24 thick slices and refrigerate covered with plastic wrap

2 Drain your mushrooms keeping the juice, then in a buttered saucepan sweat your shallot, your mushrooms and salt and pepper then pour the juice and cream and cook (at least 20 minutes) until your mushrooms are done and then add your soy beans.

3 Just as you are about to eat heat your pans or griddles pour a little oil then when it is smoking place your kidney escalopes salt, this operation must not exceed 2 minutes total then at the end give a good grind of pepper from the mill.

4 Plate on hot plates your boiling garnish in the center, your kidney escalopes around then make separately a good brown butter that you will pour over your escalopes with a hint of lemon juice on top.
This recipe was made and remade in our Parisian restaurant "A Sousceyrac", only the garnish changed as it was asparagus tips covered with hollandaise sauce, besides our cooks were reluctant to make this recipe because it could only be prepared when it was requested.
You lovers try it to test the product for the product.

Rognons poêlés Rognons de veau Rognons Shiitakes Poêlés