Veal Kidneys with Shallot Sage Crust

Clean the kidney and divide into nutlets according to their structure, soak in cold water for fifteen minutes, remove and dry.

Remove the peel from the potatoes, cut them into thin slices and put them in water.

Sauté two thirds of the shallot cubes in a little butter, add the sage. Remove the crust from the bread and grind it in a hand mixer, mix it with the shallots, season with salt and pepper.

Drain the potato slices, dry with kitchen roll.

Fry in three quarters of the clarified butter until crispy.

In the meantime, sauté the remaining shallots and the garlic cubes in a little butter, add the dripping spinach on top, cover and let it fall together for three to four minutes. Pour into a sieve and squeeze well. Then return to the saucepan, season with salt, pepper and freshly grated muscat. Keep warm and just before serving, spread the whipped cream evenly on top.

Melt the remaining butter. Roast the kidney nuggets for five to six minutes over medium heat in the remaining clarified butter, drain and layer in an ovenproof dish, top with the shallot-breadcrumb mixture and baste with the butter. Bake in the broiler or in the oven at high top heat for about three minutes.

Cut the chives into rolls. Season the crispy fried potatoes with salt, pepper and the chive rolls.

Serve with kidneys and the spinach.

Our tip: If possible, always use fresh s

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