Skate Grenobloise with Parslied Sweet Potato Slices

Total Time:
55 min
25 min
30 min

4 servings

  • 1 1/2 to 2 pounds skate wing fillets, cut into 4 equal portions, patted dry
  • Salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 stick unsalted butter
  • 2 tablespoons white wine vinegar or fresh lemon juice
  • 2 tablespoons chopped parsley leaves, plus extra for garnish
  • 2 tablespoons capers, drained
  • Parslied Sweet Potato Slices, recipe follows
  • Thin lemon slices, for garnish
  • Lightly season the skate on both sides with salt and pepper.

  • In a shallow dish, combine the flour with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Dredge the skate in the seasoned flour, shaking to remove any excess.

  • In a large skillet, heat the vegetable oil and melt 2 tablespoons of the butter over medium-high heat. Add the skate and cook until golden brown on both sides, about 3 minutes per side. Transfer to a warm platter and cover to keep warm while making the sauce.

  • With a paper towel, carefully wipe out skillet and return to medium-high heat. Add the remaining 6 tablespoons butter and cook, swirling occasionally, until the butter just begins to brown and has a nutty fragrance. Add the vinegar, parsley, and capers and stir to combine. Remove from the heat and adjust seasoning to taste.

  • Pour the sauce over the skate fillets and serve with the potatoes. Garnish with parsley and lemon slices, and serve immediately.

Parslied Sweet Potato Slices:
  • 1 1/2 pounds medium-sized Yukon gold potatoes, peeled

  • 2 1/2 tablespoons unsalted butter

  • 1/4 teaspoon salt

  • Pinch freshly ground black pepper

  • 2 teaspoons chopped fresh parsley leaves

  • In a medium saucepan, cover the potatoes with salted water. Bring to a boil and cook until tender, about 20 minutes. Drain. When cool enough to handle, slice into thin rounds.

  • In the saucepan, melt the butter over medium heat, and add the salt and pepper. Add the potatoes and parsley, and toss to coat.

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