| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Skate wings |
| 2 |
lg |
Yellow onions; halved |
| 1 |
bn |
Fresh thyme; chopped |
|
|
(or 2 tblspns dried thyme; crumbled) |
| 1 |
|
Garlic head; separated into |
| 1 |
|
Cloves and crushed |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
sm |
Savoy cabbage head; cut lengthwise |
|
|
Into eighths |
| 1/3 |
c |
Best-quality sherry wine vinegar |
| 6 |
tb |
Unsalted butter; chilled, and |
|
|
Cut into small pieces |
| 2 |
md |
Leeks; white, pale green parts only, julienned, and |
|
|
Sauteed in butter |
INSTRUCTIONS
Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and
pepper in a large, deep skillet. Add the skate wings and cover with cold
water. Cover and bring to a boil over high heat. As soon as water boils,
remove pan from heat. Remove 1 cup of the liquid into a small,non-reactive
saucepan and set aside. Cover the skillet and set aside until the fish is
cooked through, about 10 minutes. Meanwhile steam the cabbage until cooked,
about 10 minutes. Bring the reserved cup of liquid to a boil over high
heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil
for another minute. Swirl in the butter a few pieces at a time, and keep
the sauce warm over very low heat. To serve, drain the skate on a towel.
Remove the skin from both sides. Place 2 wedges of cabbage on each of 4
warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the
fish, sprinkle with leeks and serve immediately. This recipe yields 4
servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4817 broadcast 03-27-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-19-1998
Suggested Wine: Manzanilla La Gitana Sherry
Recipe by: David Rosengarten
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