Skate Wings With Grenoble Sauce
Yield: 4 Servings
Ingredients
8 Skate wings - (3 to 4 oz
-ea); cleaned
Salt; to taste
Freshly-ground black pepper;
- to taste
1/4 c Flour
2 tb Olive oil
1/4 c Minced shallots
2 tb Capers
2 Lemons; juiced
1/2 c Dry white wine
2 sticks Butter; cut into
-cubes
1 tb Finely-chopped fresh parsley
- leaves; plus
1 ts Finely-chopped fresh parsley
- leaves
2 c Assorted vegetables;
-blanched if needed
(such as haricots verts,
-baby carro
halved, thinly-sliced
-squash,
thinly-sliced zucchini,
-thinly-slic
shiitake mushrooms,
-thinly-sliced r
onions, etc.)
Instructions
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.
This recipe yields 4 servings.
Recipe Source:
EMERIL LIVE with Emeril Lagasse
Ingredients
8 Skate wings - (3 to 4 oz
-ea); cleaned
Salt; to taste
Freshly-ground black pepper;
- to taste
1/4 c Flour
2 tb Olive oil
1/4 c Minced shallots
2 tb Capers
2 Lemons; juiced
1/2 c Dry white wine
2 sticks Butter; cut into
-cubes
1 tb Finely-chopped fresh parsley
- leaves; plus
1 ts Finely-chopped fresh parsley
- leaves
2 c Assorted vegetables;
-blanched if needed
(such as haricots verts,
-baby carro
halved, thinly-sliced
-squash,
thinly-sliced zucchini,
-thinly-slic
shiitake mushrooms,
-thinly-sliced r
onions, etc.)
Instructions
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.
This recipe yields 4 servings.
Recipe Source:
EMERIL LIVE with Emeril Lagasse
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