Kidneys in sherry with celery parmentier
Composition / ingredients
1
Servings:
Cooking method
The kidneys need to be cleaned of films. Rinse in cold water.
Fry the kidneys in a well-heated frying pan.
Add sherry.
Evaporate a little and add demiglas sauce.
Simmer for 3 minutes. You don't need to cook for a long time, the kidneys can become rubbery. Season with salt and pepper during frying.
Peel the celery root, cut into 4 pieces and cook in salted water until soft. Free from water.
Mix in a blender together with chicken broth. Consistency – liquid puree.
When serving, garnish with small celery with olive oil and finely chopped onion.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Sherry - 163 kcal/100g
- Olive oil - 913 kcal/100g
- Table salt - 0 kcal/100g
- Chicken broth - 19 kcal/100g
- Pork kidneys - 102 kcal/100g
