Gastronomixs

Fried rabbit kidneys

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Fried rabbit kidneys

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Ingredients

15

 

rabbit kidneys

15

g

shallots

1

tsp

cognac

2

tbsp

chicken stock

Preparation method

  • Clean the kidneys and rinse them in cold water.
  • Fry in a little butter and then add the shallot at the end.
  • Deglaze with the cognac and chicken stock and leave the kidneys to cool in the liquid.
  • Season to taste with a pinch of salt.

Serving suggestions

  • Delicious with roasted celeriac and black garlic.
  • Lovely in a dish with potato, buttermilk, and chorizo.

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