McCall’sMeat and Fish was selling skate. Cathy especially likes it. We used the recipe
for Sauteed Skate with Brown Butter, Haricots Verts, and Hazelnuts from TheBalthazar Cookbook by McNally, Nasr, Hanson. We really like this cookbook. The
recipes are all excellent. We have made a lot of them. The most wonderful thing
about this dish to me was that the final serving of the skate looked absolutely
identical to the picture in the book. I definitely want to make this again!
The
bottom-feeding skate is a humble fish with a clean taste and sturdy flesh. This
recipe calls for a classic brown-butter sauce, as well as a sprinkling of hazelnuts,
which enhances the already nutty flavor of the dish. As always when buying
fish, seek out firm flesh with no ammonia-like odor.
Serves
6
Ingredients
1/3 cup
hazelnuts
1 pound
haricots verts, stemmed
6 tablespoons
olive oil
12 shallots,
peeled and thinly sliced
1-1/4 teaspoons
salt
1/3 cup
Wondra flour
6 skate fillets
12 teaspoon
freshly ground black pepper
12 tablespoons
(1/2 sticks) unsalted butter
2 tablespoons
sherry vinegar
Preheat
the oven to 325°F.
Spread
the hazelnuts on a cookie sheet and toast in the oven for 4 to 5 minutes, or
just until the nuts give off a pleasant aroma. Remove from the oven, roughly
chop, and set aside.
Prepare
an ice-water bath in a large howl and bring a pot of salted water to a boil.
Add the haricots verts and cook for 5 to 6 minutes, until tender. Strain, then
submerge the beans in the ice bath to stop the cooking process. Strain again
and set aside in the pot used to cook them.
Meanwhile,
heat 3 tablespoons of the olive oil in a saute pan over a low flame. Add the
shallots and cook, without browning, for 8 to 10 minutes, until soft. Remove
from the heat and add to the reserved haricots verts. Season with 1/2 teaspoon
of the salt and toss.
The
fish will be cooked in three batches, using a nonstick saute pan. Place the
flour in a shallow bowl. Season the whiter side of the skate fillets with 1/2
teaspoon salt and 1/4 teaspoon pepper, then dredge that side in the flour,
tapping off the excess. Over a high flame, heat 1 tablespoon of the olive oil in
the saute pan until it smokes. Add 2 skate wings to the pan, floured side down,
and shake the pan so that the hot oil spreads and surrounds the fish (the oil
will pool in the pan). Cook for 1-1/2 minutes, turn, and cook the second side
for 30 seconds. Remove from the heat and set the cooked fish aside on a cookie
sheet. Repeat with the remaining fish, adding 1 tablespoon of olive oil to the
pan each time before adding the next fillets. Begin to reheat the haricots verts
and shallots over a low flame.
When
all the fish is cooked, keep the flame high and add the butter to the pan. The
butter will melt, foam, then begin to brown. When it does, add the vinegar, reserved
toasted hazelnuts, and 1/4 teaspoon salt. Cool for 1 minute and remove from the
heat.
Serve
the skate over the haricots verts and spoon 2 tablespoons of brown butter over
each fillet.
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