Veal Kidneys with Ermite
This is the Veal Kidneys with Ermite recipe.
- Prep: 15 min
- Cooking: 15 min
Ingredients
- 3 veal kidneys
- 1/4 cup (60 mL) butter
- 1 tbsp (15 mL) vegetable oil
- 1/4 cup (60 mL) dry white wine
- 1/4 cup (60 mL) 35 % cream
- 1/4 cup (60 mL) Canadian Blue Ermite cheese
- 1 tomato peeled, seeded and diced
- 2 tbsp fresh parsley finely chopped
- A pinch of dried tarragon
- Salt and pepper to taste
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Preparation
Remove membrane from kidneys. Detach from lobe. Cut away any fat. Cut each one in half.
Heat butter and oil in pan. Sauté kidneys until golden, 3 to 4 minutes. Remove kidneys from pan and place in a sieve to drain juices. Remove extra fat from pan. Deglaze pan with wine.
Add crumbled Canadian Ermite, cream, salt and pepper and return kidneys to pan. Simmer for 6 to 7 minutes.
Add diced tomato, chopped parsley and tarragon. Cook another 4 to 5 minutes, stirring carefully.
Taste for seasoning. Serve with orzo, rice, etc, or on a bed of bitter salad greens.
