Skate And Spinach Salad Food

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SKATE WITH SAUTEED SPINACH AND FRIED POTATOES



Skate With Sauteed Spinach And Fried Potatoes image

Provided by Elaine Louie

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 large Idaho potatoes, peeled and cut into 1/2-inch cubes
3 cups vegetable oil
1 1/2 pounds fresh spinach
2 tablespoons butter
Salt and freshly ground black pepper
4 large, skinless skate wing fillets, 5 to 7 ounces each
2 cups milk
1 1/3 cups flour
2/3 cups cracker meal
3 tablespoons clarified butter (homemade or from an Indian market) or oil
2 tablespoons finely sliced chives
2 lemons, cut into wedges
Italian parsley sprigs, for garnish

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.

WARM SKATE SALAD



Warm Skate Salad image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 2 servings

Number Of Ingredients 25

1 recipe Court Bouillon (see recipe)
1 (10-ounce) boneless, skinless skate wing
Fine sea salt, to taste
Freshly ground white pepper, to taste
5 cups mesclun (baby greens)
5 tablespoons vinaigrette (see recipe)
1 tablespoon thinly sliced coriander leaf
1/2 ripe tomato, peeled, seeded and cut into 1/4-inch dice
1 cup plus 2 tablespoons red wine vinegar
7 cups cold water
1 branch fresh thyme
1/2 small leek
1 (3-inch) piece peeled carrot
1 (3-inch) piece of celery
3 medium cloves garlic, peeled
2 bay leaves
1 teaspoon fine sea salt
1 1/2 teaspoons white peppercorns
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
2 pinches freshly ground white pepper
3 tablespoons red wine vinegar
3 tablespoons sherry vinegar
1/2 cup plus 1 tablespoon olive oil
1/2 cup plus 1 tablespoon corn oil

Steps:

  • Bring the court bouillon to a boil in a flameproof roasting pan. Season the skate with salt and pepper. Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, about 1 minute.
  • In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette. Arrange in a tall mound in the center of 2 dinner plates.
  • As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish. Drape the strips over the salad in a circle, as if making a teepee.
  • Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter the coriander and the tomato over all. Serve immediately. For the Court Bouillon: Combine all ingredients in a large saucepan and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months. Yield: 6 cups For the vinaigrette: In a mixing bowl, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up

SKATE AND SPINACH SALAD



Skate and Spinach Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 9

2 pounds skate wing fillets
1 cup dry white wine
1 pound fresh spinach, well rinsed and dried
1/4 pound bacon
2 tablespoons finely chopped chives
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
4 tablespoons red wine vinegar
Freshly ground black pepper

Steps:

  • Place the skate fillets in a skillet that will hold them in a single layer, add the wine, bring to a simmer and poach gently for eight minutes. Remove from the heat and allow to cool in the poaching liquid.
  • Remove the stems from the spinach and place the spinach in a bowl.
  • Fry the bacon until golden. Remove it from the pan and drain it on paper towels. Crumble it into one-half inch pieces and mix with the chives. Add the olive oil to the bacon fat in the pan.
  • Beat the mustard and vinegar together and whisk them into the bacon-fat mixture. Toss the spinach with all but three tablespoons of this dressing. Arrange the spinach salad on each of six plates.
  • Drain the fish and divide it into six equal portions. Place a warm fish fillet on each bed of spinach. Spoon the remaining dressing over each fillet, then sprinkle with the crumbled bacon and chives. Season with pepper and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams

PAN-FRIED SKATE WINGS WITH CAPERS



Pan-Fried Skate Wings With Capers image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless skate wings, about 1 1/2 pounds total
1/2 cup milk
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour for dredging
3 tablespoons vegetable or corn oil
4 tablespoons butter
1/2 cup sweet red peppers cut into 1/4-inch cubes
1/3 cup drained capers
2 tablespoons finely chopped shallots
2 tablespoons red wine vinegar
4 tablespoons finely chopped parsley

Steps:

  • Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
  • Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
  • Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
  • Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 646 milligrams, Sugar 3 grams, TransFat 0 grams

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