John Myers
Sour Veal Kidneys with Mashed Potatoes
The perfect sour veal kidneys with mashed potatoes recipe with a picture and simple step-by-step instructions.
- 600 g Veal kidneys
- 600 g Milk
- 1 tbsp Clarified butter or oil
- 100 g Onions / shallots
- 3 Bay leaves fresh
- 1 tsp Green pepper
- 1 bunch Spring onions
- 200 ml Gravy
- 1 cm Fresh ginger
- 1 cups Creme fraiche Cheese
- Vinegar to taste
- Potatoes for the mash, quantity as desired and hungry
- Parsley for decoration
- Cut the kidneys into bite-sized pieces, clean them, place in a kitchen sieve and rinse thoroughly under cold running water. Then soak in as much milk for at least 30 minutes that they are as good as covered. Stir every now and then.
- In the meantime, peel and chop the onions / shallots. Cut the spring onions into small rings until the end of the light green. Peel garlic and chop finely. Peel the ginger and also finely chop or grate. Chop some parsley. Have everything ready. Peel the potatoes for the mash and cook them in salted water at the same time.
- After the insertion time has expired, let the kidneys drain well (dab a little with kitchen paper if necessary) and fry them in clarified butter until they have taken on a little color. Remove from the fat and set aside.
- Sweat the onions / shallots in the frying fat of the kidneys (if necessary add a little fresh). Gradually add the spring onions, bay leaves and peppercorns and sweat with them. Deglaze everything with the meat stock, turn the heat down and let everything reduce until the stock is creamy.
- Then stir in the garlic, ginger and crème fraîche. Reduce the heat a little more (it shouldn’t be boiling now), but be well hot. Finally, add the kidneys again, stir. Season everything with the vinegar (I had 2 tablespoons) and let it steep in the hot sauce until the mashed potatoes are made.
- To do this, drain the cooked potatoes, add butter, cream or milk as required and just crush them thoroughly with the pounder. Do not use a hand mixer, otherwise it will become “wallpaper paste”. If necessary, add salt and season with a little nutmeg. …. and ready to serve.
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