You may also like
Categories:
apples sparkling cider sherry vinegar cayenne pepper celery roots onions olive oil skate porcini mushrooms walnut oil cremini kale lemon
Viewed: 109 - Published at: 5 years agoIngredients
- 6 apples, cored and chopped
- 1 cup sparkling cider
- 1 tablespoon sherry vinegar
- Dash of cayenne pepper
- 3 medium celery roots, peeled and cut in 1/4-inch strips
- 12 little onions, unpeeled
- 4 tablespoons olive oil
- 6 fillets of skate or a firm white fish (boneless, skinless chicken breasts may also be used)
- 1 1/2 ounces dried porcini mushrooms, ground as finely as possible in a spice mill or food processor
- 1 tablespoon walnut oil
- 3 cups cremini or button mushrooms, sliced
- 1 bunch kale, leaves torn from rib
- 1 lemon
Method
- Preheat oven to 350 degrees.
- Cook apples, 3/4 cup of the cider, vinegar and cayenne in a skillet over medium heat for about 30 minutes, or until soft, like apple sauce.
- When done, turn heat to low.
- Meanwhile, toss celery roots and onions in a tablespoon of the olive oil, then spread on baking sheet and roast for 30 minutes in oven.
- Coat fish in the dried mushrooms; then, saute at high heat in a mixture of one tablespoon of the olive oil combined with the walnut oil for a few minutes on each side.
- Then, put in oven for a few minutes.
- Fish are cooked when flaky.
- (Chicken breasts may take slightly longer to cook in the oven.)
- Peel the onions.
- Saute sliced mushrooms in the remaining olive oil.
- Add kale and cook for a minute or two; then, add the onions, celery root, juice of one lemon and the remaining cider and mix together.
- To serve, spread apple sauce on a plate; put fish or chicken or top of that, and put vegetable mixture on top of that.
