Season skate with salt and pepper. Lightly brush both sides with mustard. Combine in a medium bowl, panko, parsley, and chives. Coat skate with panko mixture. Heat oil and butter in a large non-reactive saute pan over medium heat. Add skate and saute until golden brown, about 2 to 2 1/2 minutes on each side. In a small bowl, combine chervil, tarragon, and parsley. Drizzle with lemon juice. Season with sea salt. Spoon potatoes into center of each plate. Top with a skate wing. Place beets around skate and garnish with herb mixture.
Heat oven to 350 degrees F. Place potatoes in a large saucepan, and cover with cold water by 2 inches; add salt. Bring to a simmer. Cook until potatoes are fork tender. Drain the potatoes and place on a baking sheet in the oven until completely dry, about 5 to 7 minutes. Place the cream and butter in a small saucepan set over medium-high heat. Pass the potatoes through a food mill fitted with the fine disk into a medium bowl. Add cream mixture; stir to combine. Fold in horseradish, and season with salt and pepper. Yield: 4 servings
Place beets in 2 separate bowls. In a small bowl, whisk together vinegar and olive oil. Add caraway seeds, salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap and chill overnight. Yield: 4 servings
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