This dish is cooked very quickly, so make sure you have all the ingredients to hand before you start.
Ingredients
- 750g lambs’ kidneys
- 50g unsalted butter
- 150ml dry white wine
- 1 tbsp Dijon mustard
- 4 tsp chopped fresh tarragon, plus extra sprigs
- to garnish
- 4 tbsp double cream
- 4 slices brioche or rustic white bread
Method
- 1. Halve each kidney lengthways through the core, then snip out the white cores with scissors. Season lightly.
- 2. Melt half the butter in a large frying pan. Add half the kidneys and fry over a high heat for about 1½-2 minutes on each side until golden brown and just firm but still pink and juicy in the centre. Lift out with a slotted spoon onto a plate and repeat with the rest of the butter and kidneys. Cover and keep hot.
- 3. Add the wine to the pan with any juices from the plate of kidneys and boil until reduced slightly, to about 8 tablespoons. Add the mustard, chopped tarragon and cream and continue to boil for 1-2 minutes until reduced to a sauce consistency. Season.
- 4. Meanwhile, toast the brioche or bread and cut each slice in half. Overlap 2 pieces on each of 4 warmed plates and top with the kidneys. Spoon over the sauce and serve garnished with the tarragon sprigs.
Nutritional info
Per serving: 463kcals, 24.3g fat (13.4g saturated), 35.9g protein, 20.8g carbs, 1.9g sugar, 1.7g salt
Chef's tip
This dish is cooked very quickly, so make sure you have all the ingredients to hand before you start.
Wine Recommendation
Wine note: You need versatility to deal with some tricky ingredients. Pick an easy drinking red such as Côtes-du-Rhône Villages.