Skate With Garlic Buerre Blanc And Balsamic Glaze

Recipe Ingredients

		Buerre Blanc
3 tablespoons	45ml	White wine
1 tablespoon	15ml	White wine vinegar
1 1/2 tablespoons	22ml	Chopped shallots
1 teaspoon	5ml	Chopped garlic
1 tablespoon	15ml	Heavy cream
8 oz	227g	Butter - cut small cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Roasted garlic puree - (make extra
		For other uses)
2		Garlic cloves
		Balsamic Reduction
1 tablespoon	15ml	Ketchup
1 cup	237ml	Balsamic vinegar
2 tablespoons	30ml	Soy sauce
		Skate
4		Skate wing fillets - (8 oz ea)
		Wondra flour - for dredging
		Oil - for frying

Recipe Instructions

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.

Combine ketchup, balsamic vinegar and soy sauce in saucepan and bring to boil. Cook over high heat until reduced to a syrupy glaze (it will be thicker when cooled), 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 too 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 turn over 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9580) - from the TV FOOD NETWORK

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