Sautéed Fillet Of Skate With Caramelized Apples And Chicken Liver Recipes

SAUTEED CHICKEN WITH APPLES

Steps:

• Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
• Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.

SAUTéED FILLET OF SKATE WITH CARAMELIZED APPLES AND CHICKEN LIVER

Steps:

• 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.

CARAMELIZED APPLE AND CHICKEN SAUTE

Steps:

• In a shallow dish, combine flour, cinnamon, thyme and pepper.
• Coat both sides of chicken with flour mixture; shake off excess flour.
• Spray a non-stick skillet with no-stick cooking spray.
• Melt 1-1/2 teaspoons of butter in skillet over medium heat.
• Add chicken; brown 5 to 6 minutes on each side or until chicken is tender.
• Remove from skillet and keep warm.
• Melt remaining 1-1/2 teaspoons butter in skillet.
• Add onions; saute 3 to 4 minutes or until golden brown.
• Stir in apples and juice; bring to a boil. Reduce heat and simmer 4 to 5 minutes or until apples are tender.
• Add apple jelly; stir until melted.
• Add chicken back to skillet and heat through.

PAN-FRIED SKATE WINGS WITH CAPERS

Steps:

• Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
• Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
• Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.