Ask your butcher to clean the kidneys and remove the white membranes. Cut the kidneys into pieces and season. Turn in flour to the other side, shake off excess flour. Put in a cold place. In a deep plate, mix the breadcrumbs with the grated hazelnuts.
In another plate, mix the eggs with a fork. Drizzle a little olive oil over them. Rinse the apples and cut the upper third into small pieces. Hollow out the flesh, leaving 1 cm under the skin. Sprinkle the inside of the apples with lemon.
In a Reindl, steam the apple flesh in 30 g butter until soft. Cool the compote, then add the mustard. Mix and set aside. In a coated frying pan, fry the kidneys dredged in egg and breadcrumbs in the foaming melted butter for 5 minutes until the breadcrumbs are lightly browned.
Season the kidneys and serve them on the spot. Serve with an apple half stuffed with compote.
You can also offer this dish in smaller portions as an entrée with a seasonal leaf salad. If a bead of blood forms when the kidneys are roasted, it means that they are right on the inside in detail, pink.
– Country : France – Region : Aquitaine – Wine : Madiran – Takes about : 00 h 45 min – Cooking time : 25 min – Preparation t. : 20 min – Difficulty : Easy – Price : Expensive
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