INGREDIENTS

INSTRUCTIONS

Recipe courtesy of Josh Moulton  8 small red beets with tops 8 small
golden beets with tops Salt 8  small white turnips with tops 2 pounds
spinach, cleaned, stems  removed (can use 1 pound if beet and turnip
greens are in good  quality) 8 new potatoes 1/2 cup olive oil, divided
plus 2 tablespoons  1 tablespoon fresh thyme, roughly chopped Freshly
ground black pepper  2 large skatewings, skinned and filleted 2 cups
Wondra flour 1/4  pound unsalted butter 3 lemons, 1 segmented and 2
juiced 3/4 cup  demi-glace (chicken or veal) 4 slices white bread (not
Wonder), cut  into 1/2-inch cubes and toasted 2 tablespoons flat-leafed
parsley,  roughly chopped 2 tablespoons capers (non-pareil), drained
Trim both types of beets and wrap (2 per packet) in foil with a pinch
of salt in each. Trim and soak turnips. If greens are nice, remove
stems and rinse until clean, then spin dry. Mix with spinach and set
aside. Rinse new potatoes and quarter. Toss with 2 tablespoons olive
oil and 1/2 tablespoon of thyme and salt and pepper. Roast potatoes  in
a pan large enough for all the vegetables (except greens) at 500
degrees for 7 minutes. Toss turnips with 1 tablespoon olive oil, and
salt and pepper and add to potatoes. Cook 7 minutes. Peel and trim
beets and add them to potatoes with remaining thyme. Cook 3 to 4
minutes. Keep warm.  Saute spinach with 5 tablespoons oil, salt and
pepper. Keep warm.  Season fillets with salt and pepper and dip in
Wondra flour. Saute  fillets at medium-high heat in remaining 2
tablespoons oil. When  edges begin to brown, add about 1/2 tablespoon
of butter. When deep  golden brown (about 5 minutes), turn over using a
long spatula so as  not to break fillets. Saute 2 minutes more and
remove. Working  quickly, degrease the pan. Add the remaining butter in
4 to 5 pieces  all at once, allowing butter to foam and lightly brown.
Add lemon  juice, demi-glace, lemon segments, toasted bread pieces,
parsley, and  capers, in this order. Taste sauce for seasoning.
Arrange vegetables around top of plate and greens in center of plate.
Drape skate on greens and top with sauce.  Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW# CL9190  Converted by MM_Buster v2.0l.

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