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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
19
Count
Nutrition
486
Calories
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Ingredients:

  • 4 1/2 tbsp butter
  • 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
  • 4 (5 1/2-oz) fillets skate
  • salt and black pepper to taste

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. To serve: Pour some sauce in the center of a serving plate, followed by the skate. Top with the chicken livers, apples, and chives.
  5. 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.
  6. 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 ServingPer 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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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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