Red mullet & chicken liver toasts
It might sound like an odd combination, but red mullet is often served with its own liver and this recipe uses the same idea
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 15 mins
- To make the pâté, put a thin film of olive oil into a hot frying pan. Season the livers then add to the pan. Do not shuffle them around - allow colour to build up on one side. This will take no more than 2 minutes. Turn the livers over, throw in the shallots, garlic, anchovy and sage, give them a further minute, then scoop out the pan. Deglaze the hot pan with the brandy and evaporate to about 2 tbsp. Tip these juices over the livers. Cool as quickly as possible in a single layer. When cool, mash with a fork quite roughly and taste to check the seasoning. (This will make more pâté than you need, but pack it into ramekins and it will keep for a few days in the fridge).
- Chargrill the toast, rub with the garlic clove and sprinkle over olive oil. Spread a little of the chicken liver on each toast. Take a clean, non-stick pan and heat a little more oil. Season the fish and fry skin-side down for 3-4 mins. Turn the fish and cook for a further minute. Remove and put a fillet on top of each toast. Serve with lemon wedges if you like.
Per serving
680 kcalories, protein 63.5g, carbohydrate 41.4g, fat 28.2 g, saturated fat 8.5g, fibre 1.9g, salt 1.88 g
Recipe from olive magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/681657/
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Ingredients
- 4 long slices ciabatta or sourdough bread
- 1 garlic clove , peeled
- olive oil
- 4 red mullet fillets, scaled and pin-boned
- lemon wedges, to serve
FOR THE CHICKEN LIVER PATE
- olive oil
- 400g chicken livers , trimmed of any sinew and discoloured bits
- 2 shallots , finely diced
- 1 garlic clove , crushed
- 2 anchovy fillets, chopped
- 3 sage leaves, finely chopped
- big splash brandy or Madeira
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This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl
7
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 15 mins
Ingredients
- 4 long slices ciabatta or sourdough bread
- 1 garlic clove , peeled
- olive oil
- 4 red mullet fillets, scaled and pin-boned
- lemon wedges, to serve
FOR THE CHICKEN LIVER PATE
- olive oil
- 400g chicken livers , trimmed of any sinew and discoloured bits
- 2 shallots , finely diced
- 1 garlic clove , crushed
- 2 anchovy fillets, chopped
- 3 sage leaves, finely chopped
- big splash brandy or Madeira
Per serving
680 kcalories, protein 63.5g, carbohydrate 41.4g, fat 28.2 g, saturated fat 8.5g, fibre 1.9g, salt 1.88 g
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