>the mystery of the skate liver, or foie de raie
A pretty well documented classic dish, nowhere to be found?
Skate liver is one of the few fish livers mentioned in Larousse Gastronomique, one being monkfish liver or ankimo.
Larousse recipes summarized;
1) Skate-liver fritters (beignets de foie de raie). Skate liver is marinated with salt, pepper, oil, lemon juice and deep fried.
2) Skate liver with cider vinegar (foies de raie au vinaigre de cidre). Skate liver is poached gently. Apples are sliced and cooked in butter, seasoned with salt and pepper. Skate liver is browned in butter. Cider vinegar is added to the butter, the dish is garnished with apple slices and chopped chives.
I am still waiting to see these dishes in restaurants. Soon, I hope.
my mom grew up in the Philippines, she says her Mom (my grandma) used to go down to the fish market and find these to fry up for the family. She says they were delicious and still longs to taste them again. I can't find them in any fish market...
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