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Rognons de veau a la moutarde
Rognons de veau a la moutarde, cuisine francaise, pour 4 convives. Comptez 25 minutes de preparation et 20 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 25 min
- Cuisson
- 20 min
- Pour
- 4
Ingrédients
- Veal kidneys, suet and membrane removed — 2 (about 700 g)
- sel fin — 8 g; poivre noir 1.5 g
- beurre doux — 50 g
- Neutral oil — 20 ml
- Shallots, minced — 80 g
- Cognac — 40 ml
- Dry white vin — 100 ml
- Brown veal fond — 100 ml
- creme epaisse — 180 ml
- Dijon mustard — 30 g
- Wholegrain mustard — 15 g
- Chives — 8 g
- citron juice — 5 ml
Méthode
- Split kidneys; snip out the white core with scissors. Cut into 3 cm lobes. Season just before cooking.
- Heat oil and 30 g beurre in a wide pan until foaming hard; sauté kidneys 2–3 min, tossing, until browned outside, rosy inside (52 °C). Drain in a colander — they weep bitter juices; discard those.
- In the same wiped pan, sweat shallots in remaining beurre 3 min.
- Add Cognac, flambé; add vin, reduce by half; add fond, reduce by half.
- Add creme; simmer to a coating consistency, 3–4 min.
- Whisk in both mustards OFF the heat — boiling mustard turns bitter and grainy.
- Return kidneys 60 sec to warm through only; season with citron.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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