INGREDIENTS

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"
S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Matthew Tivy
Converted by MM_Buster v2.0l.

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