Skate Wings With Grenoble Sauce Recipes

SKATE WINGS WITH CABBAGE AND LEEKS

Skate Wings with Cabbage and Leeks image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 skate wings
2 large yellow onions, halved
1 bunch fresh thyme or 2 tablespoons dried, crumbled
1 head garlic, separated into cloves and crushed
Salt and freshly ground pepper
1/2 small head of savoy cabbage, cut lengthwise into eighths
1/3 cup best-quality sherry wine vinegar
6 tablespoons unsalted butter, chilled and cut into small pieces
2 medium leeks, white and pale green parts only julienned, Sauteed in butter

Steps:

Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small nonreactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes.
Meanwhile steam the cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat. To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately.
Wine: Manzanilla La Gitana Sherry

SKATE WINGS WITH GRENOBLE SAUCE

SKATE WINGS WITH GRENOBLE SAUCE image

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 skate wings, (3 to 4 ounces each) cleaned
Salt
Freshly ground black pepper
1/4 cup flour
2 tablespoons olive oil
1/4 cup minced shallots
2 tablespoons capers
2 lemons. juiced
1/2 cup dry white wine
2 stick butter, cut into cubes
1 tablespoon plus 1 teaspoon finely chopped fresh parsley leaves
2 cups assorted vegetables, blanched if needed (such as haricots verts, baby carrots, halved, thinly sliced squash, thinly sliced zucchini, thinly sliced shiitake mushrooms, thinly sliced red onions, etc,)

Steps:

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.

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