Sautéed Kidneys

They can be cooked and served either as a “kedgeree” or as a separate dish.

To begin with, remove the outer layer of white fat from the lamb kidneys with your fingers. If this is not successful, start to remove the fat with a kitchen knife where it is attached to the core of the kidney.

Cut the kidney in half and remove the white core, as its fat will not melt during short frying and would make the kidney tough.

Melt butter in a frying pan and sauté the kidneys at high temperature for about three min. Season with salt and pepper.

Once the kidneys are lightly browned, carefully turn them on the lower side to the other side without hurting the meat, which would otherwise lose its juices.

Deglaze the gravy with a good dash of sherry.

Add the veal stock, which has thickened considerably, and stir it through with the sherry roast stock. Transfer the kidneys to a warmed platter, and garnish with freshly weighed parsley.

Serve with small croutons of toasted bread or white bread.

Fetzer

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