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Sautéed Fillet of Skate with Caramelized Apples and Chicken Liver Recipe

Sautéed Fillet of Skate with Caramelized Apples and Chicken Liver Recipe

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Sautéed Fillet of Skate with Caramelized Apples and Chicken Liver

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Ingredients

Count

Nutrition

486

Calories

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Ingredients:

Serving

4 1/2 tbsp butter
1 onion, finely diced
3 tbsp brandy
3/4 cup chicken stock
1/2 tsp salt
black pepper to taste
2 1/2 tbsp neutral-flavored vegetable oil
1 1/2 tbsp butter
1 1/2 cup finely diced granny smith apples
2 1/2 tbsp sugar
pinch of salt
4 tbsp neutral-flavored vegetable oil
1 tbsp butter
6 oz chicken livers, finely diced
4 (5 1/2-oz) fillets skate
salt and black pepper to taste
wondra flour
1 lemon, halved
1 tbsp chopped fresh chives

Directions:

Make the sauce: Heat a saucepan over high heat. Add 3 tablespoons of the butter and swirl. Add the onion and lower the heat to medium. Cook, stirring occasionally, until golden brown. Add the brandy, then the stock, and bring to a boil. Cook until reduced by one third, then swirl in the remaining 1 1/2 tablespoons butter. Season with the salt and pepper and keep warm.
Make the apples: Heat a sauté pan over high heat and add the oil. When just smoking, add the butter and apples and sauté for about a minute. Add the sugar and salt and cook until caramelized. Remove to a warm plate.
Make the chicken livers and skate: Heat two large sauté pans over high heat. Add 1 tablespoon oil and the butter to one pan and 3 tablespoons oil to the other. On a plate, season the livers and skate with salt and pepper and dust lightly with Wondra. When the oil in the pans is smoking, add the livers to the pan with the butter and the skate, whitest side down, to the other pan. Lower the heat to medium-high and cook until golden brown. Turn the skate and finish cooking on the other side. Squeeze lemon juice over the fish.
To serve: Pour some sauce in the center of a serving plate, followed by the skate. Top with the chicken livers, apples, and chives.
Although the skate stands up to the chicken liver (the poor man's foie gras ), too much liver will overpower the dish. So don't overdo it.
From Cooking without Borders by Anita Lo. Copyright © 2011 Anita Lo; photographs copyright © 2011 Lucy Schaeffer. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	485.73 Kcal (2034 kJ)
Calories from fat	241.41 Kcal
		% Daily Value*
Total Fat	26.82g	41%
Cholesterol	221.05mg	74%
Sodium	608.89mg	25%
Potassium	251.32mg	5%
Total Carbs	48.69g	16%
Sugars	28.27g	113%
Dietary Fiber	2.78g	11%
Protein	8.28g	17%
Vitamin C	18.7mg	31%
Vitamin A	0.2mg	8%
Iron	4mg	22%
Calcium	31.5mg	3%

Amount Per 100 g
Calories	168.01 Kcal (703 kJ)
Calories from fat	83.5 Kcal
		% Daily Value*
Total Fat	9.28g	41%
Cholesterol	76.46mg	74%
Sodium	210.61mg	25%
Potassium	86.93mg	5%
Total Carbs	16.84g	16%
Sugars	9.78g	113%
Dietary Fiber	0.96g	11%
Protein	2.86g	17%
Vitamin C	6.5mg	31%
Vitamin A	0.1mg	8%
Iron	1.4mg	22%
Calcium	10.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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