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Skate Wings With Grenoble Sauce
8
Skate wings; (3 to 4 ounces each) cleaned
Salt
Freshly ground black pepper
1
2
1
2
2
1
2
1
2
4
/4 Cup Flour
Tablespoon Olive oil
/4 Cup Minced shallots
Tablespoon Capers
Lemons juiced
/2 Cup Dry white wine
Sticks butter; cut into cubes
Tablespoon Plus 1 teaspoon finely chopped fresh parsley leaves
Cup Assorted vegetables; blanched if needed
2 Fat; 0 Other Carbohydrates
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
Skate Wings With Grenoble Sauce
560
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