|8||Skate wings; (3 to 4 ounces|
|; each) cleaned|
|Freshly ground black pepper|
|2 tablespoons||Olive oil|
|¼ cup||Minced shallots|
|½ cup||Dry white wine|
|2||Sticks butter; cut into cubes|
|1 tablespoon||Plus 1 teaspoon finely chopped fresh|
|; parsley leaves|
|2 cups||Assorted vegetables; blanched if needed|
|; (such as haricots|
|; verts, baby|
|; carrots, halved,|
|; thinly sliced|
|; squash, thinly|
|; sliced zucchini,|
|; thinly sliced|
|; shiitake mushrooms,|
|; thinly sliced red|
|; onions, etc,)|
Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.
In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.
Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes.
Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley.
Add the fish back into the sauce and simmer for 2 to 3 minutes.
In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes.
To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 2090 Calories (kcal); 211g Total Fat; (92% calories from fat); 6g Protein; 32g Carbohydrate; 497mg Cholesterol; 2040mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 42 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC08 Converted by MM_Buster v2.0n.
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