- 3 tablespoons white wine
- 1 tablespoon white wine vinegar
- 1 1/2 tablespoons shallots, chopped
- 1 teaspoon garlic, chopped
- 1 tablespoon heavy cream
- 8 ounces butter, cut into ? inch cubes
- Salt and pepper to taste
- 1 teaspoon roasted garlic puree (make extra for other uses)
- 2 whole garlic cloves
- 1 tablespoon ketchup
- 1 cup balsamic vinegar
- 2 tablespoons soy sauce
- 4 (8-ounce) skate wing fillets
Do these first 3 steps together. Combine wine, vinegar, shallots and raw garlic in medium saucepan, bring to boil and cook over high heat until reduced to almost dry (don't burn). At this point add heavy cream and set aside.
To finish buerre blanc return saucepan to medium heat. When cream is hot, whisk in butter, 1 to 2 pieces at a time, allowing each piece to be incorporated before adding more, don't allow to boil. When all is incorporated, add salt and pepper and roasted garlic puree. Can keep warm about 1 to 2 hours, not to hot though (keep in thermos).
Heat nonstick pan over medium high heat, season skate fillets with salt and pepper, then dredge lightly in Wondra flour. Put oil into saute pan, add skate, (whiter side down first). Don't turnover until browned nicely (peek, but use restraint and wait). Then flip over to other side and cook another 2 to 3 minutes. Remove from pan with a spatula if possible and set on a buttered or non stick baking sheet. When all fish is sauteed and ready to serve, heat in oven until hot. Place a spoonful of butter sauce onto each plate, then the fillet of skate onto the sauce. Drizzle each fillet with ribbons of balsamic glaze and serve