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Cooking Recipe Video : Kidneys with preserved turnips and saffron

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Restaurant: Hotel Rosalp

Chef: Roland Pierroz

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 3.8/ 5 - 10 votes - 164 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
30
Cooking recipe Search Tags:
 Kidneys with preserved turnips and saffron Kidneys with with preserved preserved turnips turnips and
Recommended wine with the dish:
Arbois blanc
Difficulty level:
Cooking recipe viewed:
164
Cooking Recipe Preparation time
  • Preparation time: 30 minutes
Cooking Recipe Ingredients
  • 2 veal kidneys
  • 0.85 cups veal gravy (see recipe rabbit gravy - rabbit fillet with lentil)
  • 4 large, violet turnips
  • 0.1 oz. saffron powder
  • 0.42 cups veal bouillon
  • 0.31 lbs. butter
  • 3 chervil pieces
  • Salt, pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Degrease entirely the kidneys and remove the thin skin that covers them. Then, cut them into small “ballsâ€, following the form of lobes.
  2. Cut the turnips into "garlic cloves" or, to simplify, into large sticks of 0.4 x 1.8 x 2 in.
  3. Blanch them by putting them for 5 minutes into a saucepan with salted, boiling water. Keep them lightly crunchy.
  4. Drain. Refresh in cold water. Drain again.
  5. Pour 0.42 cups bouillon in a saucepan. Add the saffron and mix energetically. Put the turnips inside and reduce on full flame.
  6. When there is only about 2 tbsp. liquid left and the turnips are lightly preserved, add 1.4 oz. butter and let the juice slowly bind. Adjust the seasoning.
  7. Lightly reduce the veal gravy. Bind it with 1.8 oz. butter and season.
  8. Season the kidneys. Putt hem in a pan with 1.8 oz. butter and cook slowly. Keep the pan moving, so that the kidneys do not color too much. Thus, the kidneys will stay soft. This will take about 7 minutes.
  9. Present the kidneys in the middle of the preheated serving dishes, surrounded by a crown of turnips.
  10. Cover the kidneys with some gravy and decorate with chervil.
Restaurant
Name:
Hotel Rosalp
Phone:
+ 41(27)771 63 23
Website:
www.rosalp.ch
Address:
Route de Medran
City:
Verbier(Valais)
Country:
Sw
Overview:
"It’s in this famous ski resort at Verbier, where you will discover the charming Valaisan chalet from Roland Pierroz, called "Hotel Rosalp". Initially starting with a small tea salon, the log cabin has constantly grown. Passionate by art and collecting Russian icons, Roland Pierroz develops each gastronomic composition on a sheet of paper. He serves a very creative Valaisan cuisine, influenced by his Italian origins, where the expression of aromas comes simply from combining different products."
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