For 4 people
For the kidney 1 kg of veal kidney 3 scallions 30 g of mustard 3 sprigs of rosemary 3 sprigs of thyme 50 g of veal base 30 g of extra virgin olive oil salt
For the soft potato 500 g of potatoes 700 g of milk 100 g of vegetable stock 10 verbena leaves 50 g of extra virgin olive oil salt
For the leek 1 leek 2 sticks of lemon grass 30 g of butter salt and pepper
For the garnish 1 peeled lemon 50 g of spiced breadcrumbs 20 sprigs of wild herbs 20 grains of Maldon salt 30 g of extra virgin olive oil
Clean the kidney, section every segment and roll it evenly in the mustard, then fry with the salt, some oil, chopped scallion and herbs. When it starts to turn golden, glaze it lightly with the veal base and roast in the oven for 12 minutes at 120° C. Take out of the oven and leave to rest.
Peel the potatoes, boil them in the vegetable stock with the verbena, sieve them and mix the puréed potato with milk and oil. Filter, add salt to taste, pour into a siphon and charge with 2 cartridges.
Cut the leek into rings and cook in a vacuum pack with the lemon grass for 20 minutes at 82° C, then toss with a little butter, salt and pepper.
Place the leek and then the potato on the plate. Sprinkle the spiced breadcrumbs across the plate, then add the kidney, small cubes of skinned lemon, wild herbs, Maldon salt and a drizzle of extra virgin oil.
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