Salad with lamb kidneys and wild flowers

Name: Salad with lamb kidneys and wild flowers
Ingredients: 2 chopped shallots; 50 g Pea purée; 1 Cream 35%; Broad beans; wild radish flowers; Garlic clove; Herb crumble; wild mustard flowers; Veal jus; Mesclun; goma dressing; 100 g lamb kidneys; Peas; Radish

Offal to enjoy.

Ingredients

2chopped shallots

50gPea purée

1Cream 35%

Broad beans

wild radish flowers

Garlic clove

Herb crumble

wild mustard flowers

Veal jus

Mesclun

goma dressing

100glamb kidneys

Peas

Radish

Preparation

Cut the lamb kidneys to the desired size.
Season the kidneys with salt and pepper and fry them in a pan.
Once they are browned, add the chopped shallots and garlic and sauté briefly.
Pour in a splash of cream and a spoonful of veal jus and let it reduce slightly.
Blanch the broad beans and peas.
Dress the broad bean and pea salad with the goma dressing.
Brush a streak of pea puree on the plate with a brush.
Place the salad on top.
Arrange the lamb kidneys in between.
Garnish with radish and wild flowers.
Finally, sprinkle a teaspoon of green herb crumble on top.