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Ingredients Jump to Instructions ↓

  1. 8 Skate wings - (3 to 4 oz ea) - cleaned

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1/4 cup 15g / 1/2oz Flour

  5. 2 tablespoons 30ml Olive oil

  6. 1/4 cup 23g / 0.8oz Minced shallots

  7. 2 tablespoons 30ml Capers

  8. 2 Lemons - juiced

  9. 1/2 cup 118ml Dry white wine

  10. 2 Butter - cut into cubes

  11. 1 tablespoon 15ml Finely-chopped fresh parsley leaves - plus

  12. 1 teaspoon 5ml Finely-chopped fresh parsley leaves

  13. 2 cups 474ml Assorted vegetables - blanched if needed

  14. (such as haricots verts, baby carrots,

  15. Halved, thinly-sliced squash,

  16. Thinly-sliced zucchini, thinly-sliced

  17. Shiitake mushrooms, thinly-sliced red

  18. Onions, etc.)

Instructions Jump to Ingredients ↑

  1. Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 4 servings.

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