Veal Kidneys with Tarragon Sauce

Try this delicious pasta dish:

Clean the calf kidney and give away almost all the kidney fat [1]. Divide the kidney according to its structure into small nuts and soak them in cold water for about fifteen minutes. Then remove and dry.

Meanwhile, rinse and clean the spring onions, remove dark green parts. Remove the stalks from the tomatoes. Blanch (scald) the tomatoes, rinse, skin, quarter and scrape out the seeds. Finely dice the onion and garlic.

Sauté onion and garlic cubes in a little butter. Extinguish with white wine and reduce until there is almost no liquid left. Then add heavy cream and mustard and cook until creamy in about three minutes. Season the sauce with salt and cayenne pepper.

Roast the veal kidneys in clarified butter over medium heat for about eight to ten minutes, season with salt and pepper.

At the same time, sauté the spring onions in a little butter, season with salt and sugar, add water and cook covered for about five minutes. Later add the tomatoes, season with salt and pepper and heat.

Pluck the tarragon from the stems, keep a few small sprigs for garnish, cut the remaining leaves into tender strips. Heat the sauce, season with the tarragon.

Arrange kidneys with sauce on heated portion plates, add tomato and spring onion vegetables, garnish with tarragon leaves and serve on the

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