Sautéed Skate With Fresh Salsa Food

SKATE WINGS WITH GRENOBLE SAUCE

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.

SKATE WITH WILD MUSHROOMS IN PEARL SAUCE

Steps:

• Wash chopped leek well in a bowl of cold water, agitating it, then lift out and pat dry.
• Heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté leek, carrot, onion, and garlic clove, stirring frequently, until vegetables are soft and well browned, about 10 minutes. Stir in wine and deglaze saucepan by boiling, stirring and scraping up any brown bits, 1 minute.
• Add water, soy sauce, parsley, thyme, bay leaf, and porcini and simmer, uncovered, until liquid is reduced to 3/4 cup, about 25 minutes. Pour through a fine-mesh sieve into a glass measure, lightly pressing on and then discarding solids. Transfer to a small saucepan. If you have more than 3/4 cup, boil strained liquid a few minutes to reduce.
• Heat butter and oil in a 10-inch heavy skillet until hot but not smoking, then sauté mushrooms with salt and pepper, stirring, until just tender and golden brown, about 4 minutes. Add celery and sauté until bright green and crisp-tender, about 2 minutes. Remove from heat and keep warm, covered with foil.
• Bring broth to a simmer, then remove from heat and stir in tapioca. Let stand, covered, 10 to 15 minutes.
• While sauce is standing, stir together flour and curry powder in a shallow bowl. Pat fish dry and sprinkle with salt and pepper, then dredge in flour mixture, shaking off excess and transferring to a plate as dredged.
• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fish, turning over once, until golden brown and just cooked through, about 5 minutes total.
• Reheat sauce, then season with salt and pepper. Serve fish with sautéed mushrooms and sauce.
• *Available at specialty foods shops.

SAUTEED SKATE WITH SUMMER TOMATOES AND BASIL

Steps:

• Thoroughly dry skate fillets with paper towels, and season to taste with salt and pepper. Spread flour in a large, shallow dish. Dredge fillets in flour, pat off excess, and set aside.
• Place a large non-stick skillet over high heat, and add the olive oil. When oil is hot, add skate wings so that they lie flat, in a single layer. Brown until the under side is lightly golden, about two minutes. Use a wide spatula to turn the fillets, and saute until surface is golden and flesh is opaque, about two minutes more. Transfer fillets to heated dinner plates, and keep warm.
• Return skillet to medium heat, and add the butter, stirring with a wooden spoon. As soon as the butter turns a medium nut-brown, stir in the lemon juice. Add tomatoes, and warm briefly - about 5 to 10 seconds for very ripe tomatoes, 15 to 30 seconds for firm tomatoes. Remove pan from heat, add 4 or 5 drops of Tabasco sauce, and salt and pepper to taste.
• To serve, spoon tomatoes over skate. Tear basil leaves into bite-sized pieces, and scatter over tomatoes. Serve immediately.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

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.

SAUTéED FILLET OF SKATE WITH CARAMELIZED APPLES AND CHICKEN LIVER

Steps:

• Make the sauce:
• Heat a saucepan over high heat. Add 3 tablespoons of the butter and swirl. Add the onion and lower the heat to medium. Cook, stirring occasionally, until golden brown. Add the brandy, then the stock, and bring to a boil. Cook until reduced by one third, then swirl in the remaining 1 1/2 tablespoons butter. Season with the salt and pepper and keep warm.
• Make the apples:
• Heat a sauté pan over high heat and add the oil. When just smoking, add the butter and apples and sauté for about a minute. Add the sugar and salt and cook until caramelized. Remove to a warm plate.
• Make the chicken livers and skate:
• Heat two large sauté pans over high heat. Add 1 tablespoon oil and the butter to one pan and 3 tablespoons oil to the other. On a plate, season the livers and skate with salt and pepper and dust lightly with Wondra. When the oil in the pans is smoking, add the livers to the pan with the butter and the skate, whitest side down, to the other pan. Lower the heat to medium-high and cook until golden brown. Turn the skate and finish cooking on the other side. Squeeze lemon juice over the fish.
• To serve:
• Pour some sauce in the center of a serving plate, followed by the skate. Top with the chicken livers, apples, and chives.