Skate With Sauteed Spinach And Fried Potatoes Recipes

SAUTEED SPINACH AND POTATOES - ALOO PALAK

Steps:

• In a mortar and pestle, make a rough paste of ginger, garlic and green chili.
• Chop potatoes into 3/4 inch cubes. Chop onions, tomatoes and spinach.
• Heat oil in pan over medium high heat. Add cumin seeds and cook 1-2 minutes.
• Add onion and saute until soft,
• Stir in paste and potatoes. Cover, reduce heat to medium and cook 5 minutes.
• Add tomatoes and salt, mix well. Cover and cook additional 5-8 minutes, until potatoes start getting soft.
• Stir in spices, cover and cook until potatoes are about 80% done. About 5-10 minutes. Check a few times that the potatoes are not sticking to the bottom.
• Add spinach. Cover and cook about 2 minutes, until spinach is soft enough to stir in. Mix everything well, cover and cook until potatoes are done and most liquid has evaporated, about 5-8 minutes.
• Taste and adjust salt.

POTATO AND SPINACH SAUTE'

Steps:

• Cook potatoes the day before and refrigerate overnight.
• You can cook them in the microwave for 5-6 minutes or use the traditional oven method.
• Melt butter in a large saute' pan over medium heat.
• Add onion and sliced potatoes and cook until potatoes are lightly golden brown and onions are beginning to caramelize.
• Add fresh spinach and lemon zest.
• Cook until spinach is wilted.
• Season with sea salt, pepper and paprika to taste.

SKATE WITH SAUTEED SPINACH AND FRIED POTATOES

Steps:

• Place potatoes in cold water, and set aside. Place a large saute pan over medium-high heat, and add oil. Drain potatoes, dry thoroughly on paper towels and add a single cube to the oil. If oil is hot enough for the cube to begin sizzling immediately, add the rest of the potatoes. Saute until barely golden, about 1 1/2 minutes. Transfer to a plate lined with paper towels, and set aside. Reserve the pan with the oil.
• Remove stems and wilted leaves from spinach, wash thoroughly and drain well. In a large saute pan over medium heat, melt the butter (not the clarified butter), add the spinach and toss until wilted. Season to taste with salt and pepper. Drain well, return to pan and keep warm.
• Return pan of oil to medium-high heat. When oil is hot, return potatoes to pan, and fry until golden brown and crispy. Drain on paper towels, and salt to taste.
• In a wide, shallow bowl, combine skate wings and milk, and soak for 15 minutes. In a large mixing bowl, combine flour and cracker meal. Remove wings from the milk, and season both sides with salt and pepper to taste. Dredge the wings in the flour mixture, pat off excess and set aside on a plate. In a large saute pan over medium-high heat, heat clarified butter until sizzling. Add skate wings with the smoother sides down, and fry until golden brown, about 2 minutes. Turn the wings, and fry an additional 2 minutes.
• To serve, mound spinach at the top of each plate. Place skate like an inverted fan beneath spinach. Sprinkle potatoes over spinach, and sliced chives over skate wing. Garnish plate with lemon wedges and parsley sprigs, and serve immediately.

SPICED POTATOES AND SPINACH

Steps:

• In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
• Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.

SEARED SKATE WITH BABY ROOT VEGETABLES AND SAUCE GRENOBLOISE

Steps:

• Trim both types of beets and wrap (2 per packet) in foil with a pinch of salt in each. Trim and soak turnips. If greens are nice, remove stems and rinse until clean, then spin dry. Mix with spinach and set aside. Rinse new potatoes and quarter. Toss with 2 tablespoons olive oil and 1/2 tablespoon of thyme and salt and pepper. Roast potatoes in a pan large enough for all the vegetables (except greens) at 500 degrees for 7 minutes. Toss turnips with 1 tablespoon olive oil, and salt and pepper and add to potatoes. Cook 7 minutes. Peel and trim beets and add them to potatoes with remaining thyme. Cook 3 to 4 minutes. Keep warm.
• Saute spinach with 5 tablespoons oil, salt and pepper. Keep warm.
• Season fillets with salt and pepper and dip in Wondra flour. Saute fillets at medium-high heat in remaining 2 tablespoons oil. When edges begin to brown, add about 1/2 tablespoon of butter. When deep golden brown (about 5 minutes), turn over using a long spatula so as not to break fillets. Saute 2 minutes more and remove. Working quickly, deglaze the pan. Add the remaining butter in 4 to 5 pieces all at once, allowing butter to foam and lightly brown. Add lemon juice, demi-glace, lemon segments, toasted bread pieces, parsley, and capers, in this order. Taste sauce for seasoning.
• Arrange vegetables around top of plate and greens in center of plate. Drape skate on greens and top with sauce

SAUTéED SKATE WITH PARSNIP PURéE, BRUSSELS SPROUTS, PANCETTA, AND BALSAMIC BROWN

Steps:

• Preheat the oven to 225°F.
• Place the flour on a large plate or pie pan for dredging. Season the fish lightly with salt and pepper (skate can sometimes be salty, so go easy on the seasoning). Dredge the fish in the flour, coating both sides well.
• Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. (You will probably need to cook the fish in two batches or two pans.) Place the fish in the pan and cook about 3 minutes, until the skate is nicely browned. Turn the fish over, turn the heat down to medium, and cook another minute or so. Transfer to a rack set on a baking sheet and keep warm in the oven.
• Pour the oil from the pan and discard it. Wipe the pan clean, and return it to the stove over medium heat. Swirl in the butter and cook 3 to 4 minutes, until it browns and smells nutty. Turn off the heat and add the balsamic vinegar. Swirl the pan to combine the vinegar with the butter, and season with salt and pepper to taste. (Be careful not to burn your tongue!)
• Spoon the hot parsnip purée onto a large warm platter. Place half of the hot Brussels sprouts over the purée, and arrange the fish on top. Scatter the remaining Brussels sprouts over and around the fish. Stir the parsley into the balsamic brown butter, and spoon the sauce over the fish.
• Parsnip purée
• Place the potatoes and parsnips in two medium sauce pots. Add 1 tablespoon salt to each pot, and then fill the pots with cold water. Bring both pots to a boil over high heat, then turn down the heat and simmer until tender.
• When the potatoes and parsnips are cooked through, strain them and set them aside to cool for a moment. In a small saucepan, heat the cream and milk together, and then turn off the heat. Pass the potatoes and parsnips through a food mill or potato ricer, and transfer to a heavy-bottomed pot. Stir over medium heat with a wooden spoon to dry them out. Then, slowly, add in the chunks of butter, stirring all the while with the wooden spoon. Season with 2 teaspoons kosher salt.
• When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth purée. Taste for seasoning and pass through a fine-mesh tamis if you like.
• Balsamic-braised brussels sprouts with pancetta
• Heat a large sauté pan over high heat for 2 minutes. Swirl in the olive oil and butter, and wait another minute. Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper. Shake the pan, rolling the Brussels sprouts around to help them brown evenly. After a few minutes, turn the heat to medium, and cook another 3 to 4 minutes, until the sprouts soften slightly.
• Add the diced pancetta to the pan and cook a minute or two, until it starts to crisp. Stir in the shallots and garlic, and cook another minute or so, until they're translucent. Pour in the balsamic vinegar and reduce by half. Add the veal stock and reduce to about 1/4 cup, stirring and shaking the pan often to glaze the Brussels sprouts. If you start to run low on liquid before the sprouts are cooked, add a little water to the pan. Serve immediately, or transfer to a baking sheet to cool.
• Note
• You can make the parsnip purée and balsamic-braised Brussels sprouts ahead of time and then gently rewarm them right before serving.
• Wondra flour, a finely milled flour available at most supermarkets, gives a delicate crust. But if you can't find it, all-purpose flour will do.

SPINACH POTATOES

Steps:

• In a bowl, combine the potatoes, sour cream, butter, sugar, salt and pepper. Add the spinach, chives and dill. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20 minutes or until heated through.

SAUTéED SKATE WING

Steps:

• Dredge Heat a large sauté pan over medium-high heat as you season skate with salt and pepper and then dredge in flour, shaking off excess.
• Sauté When pan is hot, add oil and heat until shimmering. Add skate pieces, working in batches to avoid crowding the pan, and sauté until fish is golden brown underneath, 1 1/2 to 2 minutes. Carefully turn pieces over with a fish spatula and reduce heat to medium. Cook until fish is uniformly opaque and browned on the other side, about 1 1/2 minutes more. Transfer to a plate and cover to keep warm.
• Brown butter Wipe pan with paper towels and set over medium-low heat. Drop butter pieces into pan and swirl constantly (to cook evenly) until butter is melted and golden brown, 30 to 60 seconds. Stir in thyme and citrus juices; the butter will spatter a bit. Add hazelnuts, then remove from heat.
• Serve Divide skate pieces among plates, arrange three grapefruit segments over each serving, and drizzle evenly with hazelnut brown butter. Serve immediately.
• Skate is a type of ray fish, with flat pectoral fins (called wings) that give it a batlike appearance. The wings are the most desirable part of the fish, with a delicate, flaky texture. They are most commonly sautéed and served with brown butter and capers.

POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

SAUTEED POTATOES WITH KALE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
• Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
• Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

SAUTéED SKATE WITH FRESH SALSA

Steps:

• Prepare the salsa, if using homemade. Then, season the skate with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the skate and cook 2 to 3 minutes per side or until golden brown on the outside and opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot with fresh salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.