Skate Wings With Grenoble Sauce

When the minister of the gospel faces the Lord God as judge, there will be many questions addressed to him. There will be many standards of accountability. There will be many criteria of judgment, but in the end the most essential criterion of judgment for the minister of God is, “Did you preach the Word? Did you fully carry out the ministry of the Word? In season and out of season, was the priority of ministry the preaching of the Word?”… There is one central, non-negotiable, immovable, essential priority, and that is the preaching of the Word of God.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Emlive09	1	Servings

INGREDIENTS

8		Skate wings, 3 to 4 ounces
		each cleaned
		Salt
		Freshly ground black pepper
1/4	c	Flour
2	T	Olive oil
1/4	c	Minced shallots
2	T	Capers
2		Lemons juiced
1/2	c	Dry white wine
2		Sticks butter, cut into
		cubes
1	T	Plus 1 teaspoon finely
		chopped fresh
		parsley leaves
2	c	Assorted vegetables
		blanched if needed
		such as haricots
		verts baby
		carrots halved
		thinly sliced
		squash thinly
		sliced zucchini
		thinly sliced
		shiitake mushrooms
		thinly sliced red
		onions etc

INSTRUCTIONS

Season the skate with salt and pepper. Season the flour with salt and
pepper. Dredge the skate in the flour, coating completely.  In a large
saute pan, over medium heat, add the oil. When the oil is  hot, saute
the skate for 2 to 3 minutes on each side. Remove the fish  from the
pan and set aside.  Add the shallots and capers. Season with pepper.
Saute for 1 minute.  Add the lemon juice and wine. Bring the liquid to
a boil. Reduce the  heat to medium low and simmer until the liquid
reduces by half, about  6 to 8 minutes.  Whisk in the butter, a cube at
a time. Season with salt and pepper.  Stir in 1 tablespoon of parsley.
Add the fish back into the sauce and simmer for 2 to 3 minutes.  In
another saute pan, heat the remaining tablespoon of the oil. When  the
oil is hot, add the vegetables. Season with salt and pepper.  Saute for
2 to 3 minutes.  To serve, spoon the vegetables in the center of each
plate. Place the  skate on top of the vegetables and spoon the sauce
over the fish.  Garnish with remaining parsley.  Yield: 4 servings
Converted by MC_Buster.  Per serving: 2090 Calories (kcal); 211g Total
Fat; (92% calories from  fat); 6g Protein; 32g Carbohydrate; 497mg
Cholesterol; 2040mg Sodium  Food Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit;  42 Fat; 0 Other Carbohydrates  Recipe by:
EMERIL LIVE SHOW #EMIC08  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1414 Calories From Fat: 1067 Total Fat: 121.2g Cholesterol: 244mg Sodium: 915mg Potassium: 1698.5mg Carbohydrates: 59.8g Fiber: 8.2g Sugar: 17g Protein: 11.7g