Skate Wings With Grenoble Sauce
Flour-dredged skate wings sautéed golden and finished in a classic Grenoble sauce of shallots, capers, lemon, white wine, and butter—elegant and simple French-style fish.
Ingredients
- 8 wings skate wings (3 to 4 oz each), cleaned
- 0.3 cup flour
- 2 tbsp olive oil
- 0.3 cup minced shallots
- 2 tbsp capers
- 2 lemons juiced
- 0.5 cup dry white wine
- 2 stick butter, cut into cubes
- 1 tbsp plus 1 tsp finely chopped fresh parsley
- 2 cup assorted blanched vegetables
Instructions
- 1
Season skate wings with salt and pepper. Season flour with salt and pepper. Dredge skate in flour, coating completely.
- 2
In a large sauté pan over medium heat, heat oil. Sauté skate 2–3 minutes per side. Remove and set aside.
- 3
Add shallots and capers to the pan. Season with pepper and sauté 1 minute.
- 4
Add lemon juice and white wine. Bring to a boil, then reduce to a simmer until liquid reduces by half, about 6–8 minutes.
- 5
Whisk in butter cubes one at a time. Season with salt and pepper. Stir in 1 tablespoon parsley.
- 6
Return fish to the sauce and simmer 2–3 minutes. Serve with sautéed blanched vegetables on the side.