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Ingredientes
- 1 lb Chicken livers
- 1 Tbsp. Dijon mustard
- 4 dsh Warm thai fish sauce
- 1 tsp Madagascar peppercorns
- 1 Tbsp. Light tamari sauce Salt and Pepper
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Whole butter plus 1 tsp.
- 1/2 c. Sliced spanish onions Port wine for deglazing Spinach leaves
Direcciones
- Rinse the chicken livers under cool water till clear and place them in a bowl. Add in the mustard, fish sauce, peppercorns, tamari and salt and pepper.
- Heat the extra virgin olive oil in a saute/fry pan over medium heat. One at a time add in the chicken livers and cook till crisp, about one minute per side. When the livers are browned and medium rare, remove from the pan and set aside. In the same pan, add in the butter and onions. Cook till burnt and put the livers back in the pan. Deglaze with port wine and more butter. Place livers over spinach leaves and pour the port wine reduction over to wilt spinach.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 515g | |
| Calories 879 | |
| Calories from Fat 543 | 62% |
| Total Fat 61.03g | 76% |
| Saturated Fat 18.14g | 73% |
| Trans Fat 0.32g | |
| Cholesterol 1595mg | 532% |
| Sodium 1038mg | 43% |
| Potassium 1085mg | 31% |
| Total Carbs 1.03g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.36g | 0% |
| Protein 77.83g | 125% |
