Recipe for Herb Crusted Skate with Ed 
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Yield:
4
Ingredients:
Amount Ingredient
4 med skate wings boned, skinned
Coarse salt to taste
Freshly-ground black pepper to taste
2 tbl Dijon mustard
2 cup panko (Japanese wheat bread crumbs)
1/2 bn fresh flat-leaf parsley leaves roughly chopped
12 whl parsley leaves
1/4 bn fresh chives cut 1/4" pieces
1 tbl extra-virgin olive oil
1 tbl unsalted butter cut small pieces
12 x fresh chervil sprigs
16 x fresh tarragon leaves
Juice of 1 lemon
----------------- HORSERADISH MASHED POTATOES ----------------
3 x Idaho potatoes peeled, halved
Coarse salt to taste
Freshly-ground black pepper to taste
1 cup heavy cream
6 tbl unsalted butter
2 tbl prepared horseradish
----------------- BEET SALAD ----------------
1 lrg red beet cooked, peeled,
and cut into 1/4" pieces
1 lrg yellow beet cooked, peeled,
and cut into 1/4" pieces
1/2 tbl red-wine vinegar
3 tbl extra-virgin olive oil
1/2 tsp toasted caraway seeds coarsely chopped
Coarse salt to taste
Instructions:
Instructions: To cook the beets, you can either boil them in salted water or wrap them in aluminum foil and roast in a 400 degree oven until tender.

Make the Beet Salad: Place cooked beets in two separate bowls (one for the red, the other for the yellow). In a small bowl, whisk together vinegar and olive oil. Add caraway seeds, and season with salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap, and chill overnight.

Make the Horseradish Mashed Potatoes: Preheat the oven to 350 degrees. Place potatoes in a large saucepan, and cover with cold salted water by 2 inches. Bring to a simmer over medium-high heat, and cook until potatoes are tender when pierced with the tip of a knife. Drain, and place on a baking sheet in the oven until completely dry, 5 to 7 minutes. Drying the potatoes in the oven after boiling allows them to absorb more cream and butter, making richer mashed potatoes.

Place the cream and butter in a small saucepan set over medium-high heat. Pass the potatoes through a food mill fitted with the fine disk into a medium bowl. Add cream mixture; stir to combine. Fold in horseradish, and season with salt and pepper.

Season skate with salt and pepper. Lightly brush both sides with mustard. In a medium bowl, combine panko, chopped parsley, and chives. Coat skate with panko mixture.

Heat oil and butter in a large nonreactive saute pan over medium heat. Add skate, and cook until golden brown, 2 to 2 1/2 minutes on each side.

In a small bowl, combine chervil, tarragon, and whole parsley leaves. Drizzle with lemon juice. Season with salt, and set herb mixture aside.

Spoon mashed potatoes into center of each plate. Top with a skate wing. Place beet salad around skate, and garnish with herb mixture.

This recipe yields 4 servings.

Comments: Skate is a kite-shaped fish with large, wide wings (the source of the meat), skate has a mild, sweet flavor and should be bought at peak freshness, when it has little or no smell and no gray discoloration.

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