Veal kidney casserole with morel mushroom cream

plat 1 kg Bintje potatoes | 150 g salted butter | 65 cl whole milk | salt | rock salt | pepper | nutmeg | 2 cloves | 2 pieces of veal kidney with fat weighing 800 g | 50 g unsalted butter | 40 g white onion | 100 g dried morel mushrooms | 30 cl cream | flat-leaf parsley | coarse-ground pepper <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Peel and cut the potatoes. Cook with the spices and rock salt.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Meanwhile, drain the dried morels that have been soaking overnight. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">In a saucepan, melt the unsalted butter, add the chopped onions and cook without browning. Add the morel mushrooms. Leave to cook for a few minutes, then add salt and pepper along with the water used to soak the mushrooms. Cook over a low heat for 30 minutes then add the cream. Increase the heat and simmer for 15 minutes.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Strain the potatoes. Pass them through a vegetable mill, then place in a saucepan and add the whole milk. Using a spatula, stir in the salted butter that has been cut into small pieces. Check the seasoning and put to one side.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Chop the deveined and defatted kidney, then sauté briskly with a little of the kidney fat. Remove and roll in the mixed morel cream. Place all the ingredients into a casserole dish and garnish with coarse-ground pepper and flat-leaf parsley.</span> </div> </li> </ul> French PT25M PT40M
Difficulty Medium
Preparation 40 minutes
Cooking 25 minutes

Ingredients

Preparation

4 people
1 kg Bintje potatoes | 150 g salted butter | 65 cl whole milk | salt | rock salt | pepper | nutmeg | 2 cloves | 2 pieces of veal kidney with fat weighing 800 g | 50 g unsalted butter | 40 g white onion | 100 g dried morel mushrooms | 30 cl cream | flat-leaf parsley | coarse-ground pepper
    • 1
      Peel and cut the potatoes. Cook with the spices and rock salt.
    • 2
      Meanwhile, drain the dried morels that have been soaking overnight.
    • 3
      In a saucepan, melt the unsalted butter, add the chopped onions and cook without browning. Add the morel mushrooms. Leave to cook for a few minutes, then add salt and pepper along with the water used to soak the mushrooms. Cook over a low heat for 30 minutes then add the cream. Increase the heat and simmer for 15 minutes.
    • 4
      Strain the potatoes. Pass them through a vegetable mill, then place in a saucepan and add the whole milk. Using a spatula, stir in the salted butter that has been cut into small pieces. Check the seasoning and put to one side.
    • 5
      Chop the deveined and defatted kidney, then sauté briskly with a little of the kidney fat. Remove and roll in the mixed morel cream. Place all the ingredients into a casserole dish and garnish with coarse-ground pepper and flat-leaf parsley.

    Products :

    Nutmeg

    La Grande Épicerie de Paris
    €6.50
    40 g (162,50 € / kg)

    Cloves

    La Grande Épicerie de Paris
    €4.95
    35 g (141,43 € / kg)

    Parsley

    La Grande Épicerie de Paris
    €2.00
    10 g (200,00 € / kg)

    Morel mushrooms

    La Grande Épicerie de Paris
    €24.00
    25 g (960,00 € / kg)

    Île de Ré fleur de sel

    La Grande Épicerie de Paris
    €6.50
    125 g (52,00 € / kg)

    3-pepper blend

    Terre Exotique
    €9.15
    80 g (114,38 € / kg)

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