Curried Skate Wing Sauteed In Olive Oil With Julienned Artic

Recipe Ingredients

4		Skate fillets - (abt 6 to 8 oz ea)
1/2 lb	227g / 8oz	Extra-large mushroom caps
1		Lemon
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Artichoke bottoms - fresh or canned
2 tablespoons	30ml	Olive oil
1		Curry powder
		A splash of soy sauce

Recipe Instructions

Clean and wash mushroom caps. Slice into thin rings (about 1/8-inch thick). Slice again into a julienne of the same width. Squeeze some fresh lemon juice on mushrooms and toss. Store in an airtight container or bowl.

Prepare the artichoke bottoms using the same procedure as above.

Add one tablespoon of olive oil to a heated non-stick frying pan. Sprinkle each skate fillet with a pinch of curry, salt, and pepper. Place skate fillets in the frying pan and saute on a high heat for about 1 1/2 minutes. Remove skate from the pan and place on a warm plate.

Add the remaining tablespoon of olive oil to the frying pan and add the julienne of mushroom caps. Cook long enough just to give them a hint of color. Season with salt and pepper. Add the julienne of artichokes to the mushroom julienne tossing both together making sure not to break the artichokes. Saute no longer than 2 minutes.

In a small saucepan melt the butter and add a splash of soy sauce to make a beurre noisette. Place the skate wings on a warm plate, top with the mushroom artichoke julienne and beurre noisette. Serve with steamed, white potatoes.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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