Milk Veal Kidneys with Mini Patissons

For the milk-fed veal kidneys with mini patissons, cut the kidneys crosswise, cut out the tendons and white fat, dice the kidneys.

Divide patissons into wedges and boil over in salted water until firm to the bite.

Glaze with butter, salt, pepper and a pinch of sugar and keep warm.

For the potato knobs, boil the potatoes until soft.

Allow to steam for 10 minutes, peel, press through a press and knead well with the remaining ingredients.

Form small balls with a diameter of 2 cm, dip them in tempura batter, deep-fry until crispy, drain and keep warm.

Cut onions lengthwise into sticks.

Dip kidney dumplings in flour, tap off and fry in oil until hot.

Remove from pan and sauté onions until golden.

Add thyme and pour in gin and veal stock.

Let it boil down to a creamy consistency, then add the Nierndln and let it simmer until not quite done.

Season to taste and stir in the ice-cold butter.

Arrange the kidneys with the sauce on hot plates and arrange the patissons on top.

Put on the potato knobs and garnish with roasted onions and thyme sprigs.

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