Pan-fried veal kidney with Chinon wine and peanuts
- trimmed veal kidneys
2
- Chinon
1 bottle
- roasted and crushed peanuts
80 g
- blueberry vinegar
1 tablespoon
- natural lingonberries
1 tablespoon
- sugar
1 teaspoon
- butter
4 walnuts
- spinach leaves
400 g
- peanut oil
1 tablespoon
- chervil
1 boot
- salt, ground pepper
QS
- Preparation time:20 minutes
- Cooking time:10 minutes
- Put the peanut oil in a skillet. When it is very hot, throw in the kidneys cut into large cubes, salt and pepper. Cook, stirring, for 8 minutes. Decant. Book. Degrease the skillet.
- Deglaze with the vinegar and sugar, reduce to ice, then moisten with the Chinon. Let reduce.
- In a fairly large sauté pan, put a knob of butter and arrange the spinach leaves, previously washed and drained. Cover and cook for 8 minutes. Drain, salt, pepper.
- Arrange the spinach in a crown on 4 plates, then arrange the diced kidneys in a mound in the centre.
- Take back the wine reduction, only the value of one glass should remain. Add the drained cranberries and finally the peanuts.
- Put the plates in the warm oven to reheat and incorporate the remaining butter into the sauce, winnowing.
- Adjust the seasoning. Remove the plates from the oven and cover with the sauce. Decorate with chervil
