Veal Kidney Whole with Balsamic Onions, Potatoes …

Put the kidneys in the fat coat and in a preheated frying pan. Add only a little oil, as the kidney fat runs out and gives the dish a special flavor. Roast the kidneys at approx. 180 °C (depending on size) in the tube, turning them over to the other side every now and then. Halfway through the roasting process, add fresh kitchen herbs so that the herbal scent can take effect. After about 45 minutes, remove and rest in a warm place. Season kidneys with salt and pepper only before serving.

For the balsamic onions: peel and chop the onions. Foam half of the butter in a saucepan. Sauté the onions briefly and pour in the red wine. Boil to 1/3 of the original amount of liquid. Add balsamic vinegar and season with salt and sugar. Finally, bind (assemble) with a few pieces of ice-cold butter.

For the potato pancakes: peel potatoes, onion and garlic clove, grate on a fine grater. Season with salt, stand briefly and squeeze out as much liquid as possible. Add egg yolk and cornflour to the mixture, season with pepper and freshly grated muscat. Form not too big loafs from the quantity and bake them in oil on both sides until golden brown. Now rub dry with kitchen roll.

Clean the onions and boil them briefly in salted water, then rub them dry. Turn onions in flour, egg and breadcrumbs on the other side and fry in vegetable fat.

Veal kidneys port

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