Rognons aux Anchois

Kidneys with Anchovy Butter

Ingredients

Anchovy Butter

  • 4–5 anchovy fillets
  • 55 g(2 oz) butter, softened
  • lemon juice
  • finely chopped parsley
  • 6–8 lamb’s kidneys
  • olive oil
  • breadcrumbs, fairly dry

Method

Rinse the anchovy fillets in warm water, and chop them very finely. Mix with the butter, a dash of lemon juice and the parsley.

Remove the thin skin from the kidneys, cut each in half and remove the core. Brush the kidneys with olive oil and coat with breadcrumbs. Arrange on a lightly oiled grill pan or thread on to wooden or metal skewers. Cook under a hot grill for 5–6 minutes, turning once.

Transfer the kidneys to a hot serving dish and spread the anchovy butter over them. Place under the grill for a few moments until the butter is starting to melt. Serve straight away.

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