Pan-Fried Veal Kidneys with Chinon Wine Sauce and Crunchy Peanuts
- 2 trimmed veal kidneys
- 1 bottle Chinon wine
- 80 g roasted and crushed peanuts
- 1 tablespoon blueberry vinegar
- 1 tablespoon natural lingonberries
- 1 teaspoon sugar
- 4 walnut-sized knobs of butter
- 400 g spinach leaves
- 1 tablespoon peanut oil
- 1 bunch chervil
- Salt and ground pepper, to taste
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Heat the peanut oil in a skillet until very hot. Add veal kidneys cut into large cubes, season with salt and pepper, and cook, stirring, for 8 minutes. Remove and reserve. Degrease the skillet.
- Deglaze with blueberry vinegar and sugar, reducing to a glaze. Add Chinon wine and reduce further.
- In a large sauté pan, melt a knob of butter and add washed, drained spinach leaves. Cover and cook for 8 minutes. Drain, then season with salt and pepper.
- Arrange spinach in a crown on 4 warmed plates, mounding the diced kidneys in the center.
- Reduce wine sauce to about 1 glassful. Stir in drained lingonberries and peanuts.
- Warm plates in the oven. Finish sauce by whisking in remaining butter off the heat.
- Adjust seasoning, spoon sauce over plates, and garnish with chervil.
