Recipe courtesy of Emeril Lagasse

Skate Wings with Grenoble Sauce

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  • Total: 37 min
  • Prep: 12 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.
  2. 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.
  3. 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.
  4. Add the fish back into the sauce and simmer for 2 to 3 minutes.
  5. 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.
  6. 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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