Fish kidney with chestnut puree

This recipe is not just an ornament for your festive table, but something more.

Preparation 10 minutes
Cooking 15 minutes
Portions 5


Materials

For the brisket with chestnut puree

1 kg sirloin (2 or 3 sticks)
2 tbsp olive oil
1/3 fl. black laurel
1/4 fl. balsamic vinegar with honey
1/4 fl. cognac
1 fl. chicken or meat stock
Salt
Freshly ground pepper
1 strand. fresh thyme
Dried fruits (plums and apricots)

For the chestnut puree

1 kg chestnuts cleaned (we can also use pre-boiled chestnuts)
1 fl. meat broth
1 fl. milk
1 pinch/s of nutmeg
Salt
1 tbsp butter

For the brisket

We first clean the nerves from the meat.

We tie each brisket every 4 cm with cooking twine, depending on its size.

After tying everything, cut into medallions (pieces). This way each piece will stay tied and keep its shape (pendant) during cooking.

In a deep pan that is covered, heat the olive oil.

Add salt and pepper to the meat.

On high heat, brown the medallions for 3-4 minutes on each side.

Add the dried fruits.

Deglaze with wine, balsamic, and cognac.

Let the liquids evaporate for 2 minutes, and add the stock and the thyme.

Turn the meat with tongs, and leave it for a few minutes to glaze and thicken the sauce.

It is ready when thick blisters appear.

For the chestnut puree

Boil the chestnuts, chopped, for 10-15 minutes to open.

Peel them, and keep 1 kg of clean flesh.

Heat the butter until it melts.

Add the chestnuts, and mix them until well buttered.

Add the stock and milk.

Cover them, and simmer them until they absorb all the liquid and become soft.

Sprinkle with nutmeg and salt.

We pass them through the mash mill.

Garnish the puree in a nest and place the medallions on top.

Pour over the thick sauce and the fruit.

Make the chestnut puree, keep it warm and at the last minute, pass it through the vegetable grinder, otherwise grind it.


Good luck!