[left][size 4]Skate with Anchovy Sauce[/size][/left] [left][font "Times New Roman"][size 3]4 small skate wings Anchovy Sauce
Seasoned flour Chopped garlic 2 tbs. capers
Butter 1 tbs. anchovy paste 3 tbs. lime juice
2 tbs. Dijon mustard 3 tbs. olive oil
Coat skate wings in seasoned flour. Fry wings in butter until brown, about 3 to 4 minutes on each side. Serve the skate wing with an anchovy sauce. Anchovy sauce heat all ingredients over low heat until well blended. Pour sauce over the skate wings. To add color to the dish, serve with stir-fried red, green and yellow peppers and onions[/size][/font][/left]
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[center][font "Times New Roman"][size 4]Crisp Seared Skate Wing on Sweet Pea Shoots, Silvered Almonds and Lemongrass [/size][/font][font "Times New Roman"][size 4]Vinaigrette[/size][/font][/center] [left][font "Times New Roman"][size 3]Vinaigrette:
2 tablespoons, plus 3/4 cup olive oil
1/4 cup fresh ginger, peeled (keep the scraps) and finely diced
1/2 cup lemongrass (trim the top by 30%, peel several outer layers away, and then finely dice center, keep the scraps)
1/4 cup shallots, peeled and finely diced (keep the scraps)
1 cup vegetable stock ( you may also use canned broth)
1/4 cup fish sauce
1 tablespoon hot pepper sauce
1/4 cup soy sauce
1 teaspoon fresh thyme
4 tablespoons lime juice
4 tablespoons balsamic vinegar
2 tablespoons pink peppercorn ___________________________________
2 medium turnips
1/2 cup silvered almonds
4 (6 oz.) skate wings, skin removed
4 oz. of butter, room temperature
salt and pepper
2 tablespoons olive oil
1 cup snow peas, cut into thin strips
3 cup snow pea shoots, loosely packed
Vinaigrette: combine 2 tablespoons of olive oil with the ginger, lemongrass and shallots in a large sauce pot over medium heat, and cook, stirring until the vegetables are soft and translucent, about 3 to 5 minutes. Meanwhile, combine the vegetable stock with the ginger, lemongrass and shallot trimmings in a sauce pot over medium heat (the scraps will infuse the stock with even more flavor). When the sautéed vegetables are ready, strain the stock into the pot, then add the fish sauce, hot pepper sauce, soy sauce, thyme, lime juice, balsamic vinegar and peppercorns to the pot. Bring the liquid to a very low simmer, and cook for 5 minutes. Turn off the heat and whisk in the remaining olive oil. Remove the pot from the burner and set aside until cool. You may store the vinaigrette in an airtight container for up to 1 week in the refrigerator.
Skate: Preheat the oven to 275 degrees. Slice the tops and bottoms from the turnips and peel away the outer skin. Using the julienne blade on a mandolin (or a very sharp knife), julienne the turnip, slicing it into very thin, match-stick size pieces. Set aside.
spread the almonds on a non-stick sheet pa, and toast in the middle of the oven for 10 to 12 minutes, or until you can just begin to smell them toasting. Remove the pan from the oven and transfer almonds to a plate or bowl. Set aside.
Place a large, non-stick sauté' pan over medium heat. As it warms, brush the skate on 1 side with the softened butter. Season with salt and pepper, and add the skate to the hot pan, buttered-side down. Season again with salt and pepper. Let the skate sear without moving it, so the fish forms a crispy brown crust. When well browned, turn the skate and brown on the other side.
While the skate is searing, warm another medium-sized sauté' pan over medium heat. add 2 tablespoons olive oil, swirl to coat the bottom, and add the turnips and snow peas to the pan. Season with salt and pepper and cook, tossing frequently so that the vegetables cook evenly until crisp-tender. after 30 seconds, add the snow pea shoots. Toss, add the almonds, and remove from heat and mound in the center of 4 warm dinner plates. Top each with 1 piece of skate. Mix the vinaigrette well and ladle over the top of the fish, scattering the dressing and seasonings over the flesh. Serve
[/size][/font]Yield: 4 servings Prep Time: 20 minutes Cooking Time: 20 minutes[/left]
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[left][font "Times New Roman"][#000000][size 4]Simple Summer Skate on Mixed Greens[/size][/#000000][/font][/left] [left][font "Times New Roman"][#000000]1 8 oz. skate wing
2 cups mixed greens of lettuce
4 Tbs. blended oil
1/4 cup of Wondra flour
Salt and pepper to taste
1/4 cup of your favorite vinaigrette dressing[/#000000][/font][/left] [left][font "Times New Roman"][#000000]Simply salt and pepper your skate wing and dredge it in flour. Place in pan with hot oil and cook for 3 minutes, flip and cook for 3 minutes more or until cooked through. Place over mixed greens, add dressing and enjoy[/#000000][/font][/left]
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