TRI-CHIPS
Steps:
- In a deep-fryer or heavy-bottomed pot over medium heat, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Combine all the ingredients for the seasoning mixture in a small bowl and set aside.
- Slice the beet, sweet potato and yucca with a v-slicer or mandoline into 1/8-inch slices.
- Fry each root vegetable separately and in batches. Fry the sweet potato for 2 to 3 minutes and the yucca for 2 minutes. Pat the beets dry and fry for 3 to 4 minutes. Drain on a paper towel lined sheet tray and lightly sprinkle the chips with the seasoning. Transfer to a serving bowl and serve.
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.
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