Veal Kidneys in Mustard Sauce

Cut away the fat from the veal kidneys. Cut the underside of the kidneys and remove the white strands inside. Season the kidneys with pepper. Heat butter in a frying pan and brown the veal kidneys on all sides. Fry in the preheated oven at 220 °C for about 12 minutes.

For the mustard sauce, peel and finely chop the shallots. Heat the butter in a saucepan and sauté the shallots until translucent. Add herbs and spices and deglaze with white wine. Pour in soup and boil down to a sauce. Add cream, crème fraîche and mustard and simmer again. Season to taste with a squeeze of lemon juice and strain the mustard sauce through a hair sieve.

Remove the veal kidneys, wrap in aluminum foil and let rest for another 5 minutes. Cut into slices, sprinkle with fleur du sel and serve with the mustard sauce.

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