Yield: 1 servings
Measure | Ingredient |
---|---|
8 \N | Skate wings; (3 to 4 ounces |
\N \N | ; each) cleaned |
\N \N | Salt |
\N \N | Freshly ground black pepper |
¼ cup | Flour |
2 tablespoons | Olive oil |
¼ cup | Minced shallots |
2 tablespoons | Capers |
2 \N | Lemons juiced |
½ cup | Dry white wine |
2 \N | Sticks butter; cut into cubes |
1 tablespoon | Plus 1 teaspoon finely chopped fresh |
\N \N | ; parsley leaves |
2 cups | Assorted vegetables; blanched if needed |
\N \N | ; (such as haricots |
\N \N | ; verts, baby |
\N \N | ; carrots, halved, |
\N \N | ; thinly sliced |
\N \N | ; squash, thinly |
\N \N | ; sliced zucchini, |
\N \N | ; thinly sliced |
\N \N | ; shiitake mushrooms, |
\N \N | ; thinly sliced red |
\N \N | ; 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.