Kidneys In Mustard Sauce
|Leeks||6 Ounce, thinly sliced (185 Grams)|
|Canned baby corn||4 Ounce, drained (113 Grams Or 1 Can)|
|Shallot||1 , finely chopped|
|White wine||5 Tablespoon|
|Double cream||5 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Toast||2 , with crusts removed and each cut into 4 triangles|
Skin the kidneys, remove the core and membranes and cut into thin slices.
Sprinkle with pepper.
Heat 1 tablespoon of butter with the oil and fry the kidneys rapidly to brown evenly.
Remove and keep warm.
Melt the remaining butter in a saucepan and toss the leeks to coat them.
Season with salt and more black pepper, then arrange the drained corn on top.
Cover the pan and simmer gently for 10 minutes.
Add the shallot to the frying-pan and cook until softened.
Pour in the wine and reduce for 2-3 minutes over high heat.
Take the pan off the heat, stir in the cream and mustard and mix well.
Return to the heat and boil until the sauce thickens.
Return the kidneys to the pan, reduce the heat and simmer for 2-3 minutes to warm through.
Season with salt, pepper, a squeeze of.lemon juice and stir in the chopped parsley.
Pile the kidneys and sauce in the centre of warmed plates with the triangles of toast and a border of the leeks and baby corn.