In a pan heat 2 tbsp. Grape Seed Oil Zweigelt and rapidly fry 400 g chanterelles Stir frequently. Season with salt and pepper and 1 pinch ground caraway seeds Let cool down and then chop into small pieces. Season with 100 g mixed herbs such as majoram, parsley, chervil, 1 tbsp. white onion chopped and 1 tbsp. red onion chopped, 220 g veal kidney, with a thin fat layer season with salt and pepper
Heat in a oven proof pan
Mix 2 tbsp. Grape Seed Oil Zweigelt and fry the kidney on all sides. In the preheated oven at 180 °C on the middle rack roast the kidney until pink. Cover and put aside to rest.
4 tbsp. Grape Seed Oil Zweigelt together with 2 tbsp. Balsamic Vinegar M and 3 tbsp. chives finely chopped. Season with salt and pepper Shortly before serving add the frying juice to the vinaigrette.
Press the chanterelle-tatar into small timbale moulds. Turn onto preheated plates. Cut the kidney into slices, divide amongst the plates and drizzle with the vinaigrette.
serves 4
