Sautéed Skate with Parsnip Purée, Brussels Sprouts, Pancetta, and Balsamic Brown

Name: Sautéed Skate with Parsnip Purée, Brussels Sprouts, Pancetta, and Balsamic Brown
Ingredients: 3/4 cup Wondra flour; 2 pounds boneless skate; 1/4 cup extra-virgin olive oil; 6 tablespoons unsalted butter; 2 tablespoons balsamic vinegar; Parsnip purée (recipe follows); Balsamic-braised Brussels sprouts with pancetta (recipe follows); 2 tablespoons chopped flat-leaf parsley; Kosher salt and freshly ground black pepper; 1 1/2 pounds russet potatoes, peeled and cut into chunks; 1 1/2 pounds parsnips, peeled and cut into chunks; 3/4 cup heavy cream; 3/4 cup whole milk; 8 ounces unsalted butter, cut into chunks; Kosher salt; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 pound small Brussels sprouts, washed and trimmed; 1/4 pound pancetta, finely diced; 2 tablespoons finely diced shallots; 1 tablespoon minced garlic; 1/4 cup balsamic vinegar; 1 cup veal stock; Kosher salt and freshly ground black pepper

January 24, 2012

Kite-shaped rays, or skate, coast along the ocean floor foraging for mollusks. Eating clams, shrimp, and periwinkles gives skate a sweet, rich flavor. Its oddly ridged and finely textured flesh is unique in the fish world. In France, the classic preparation pairs skate with a nutty brown butter called beurre noir, usually garnished with lemon and capers. Here I dredge the skate in ultra-fine Wondra flour, then quickly sauté it until golden brown. For a play on the classic, I finish the brown butter with sweet balsamic vinegar. The creamy parsnip purée and Brussels sprouts sautéed with pancetta harmonize nicely with the crisp, glistening skate and sweet, nutty butter.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.