Skate

Name: Skate
Yield: serves 4
Ingredients: Nonstick cooking spray; 1 cup fine white cornmeal, plus 1 1/2 cups for dredging; 1/4 cup freshly grated Parmesan cheese; 1 tablespoon unsalted butter, chilled; Kosher salt and freshly ground black pepper; 1 cup ricotta cheese; 1/2 cup canola oil; 4 (7-ounce) boneless skate fillets; Kosher salt and freshly ground black pepper; 1 cup Wondra flour; 3 tablespoons olive oil; 1/2 cup dry white wine; Smoked Chile Butter (page 116); 2 tablespoons brined capers, drained; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh tarragon; Tomato Salad (page 116; optional); Chive Oil (page 239; optional); 10 tablespoons (1 1/4 sticks) unsalted butter, softened; 2 tablespoons pureed canned chipotle chiles in adobo; 2 teaspoons honey; Kosher salt and freshly ground black pepper; (makes 3/4 cup); 1 cup grape tomatoes, sliced in half lengthwise; 1/2 small red onion, thinly sliced; 2 tablespoons red wine vinegar; 2 tablespoons extra virgin olive oil; 2 tablespoons thinly sliced fresh basil; Kosher salt and freshly ground black pepper; (serves 4 as a garnish)

December 14, 2011

Skate, for those of you who are unfamiliar with it, is delicately textured and tastes very much like scallops. In France there are endless wonderful brasseries, and nearly all of them serve skate with a brown butter sauce. Smoky chipotle puree instantly Americanizes the butter sauce with its fiery taste of the Southwest. The finishing touches for the skate—salty capers, tart lemon juice, and my favorite herb for seafood, tarragon—are all simple but come together in a dynamic way. The tomato salad is optional, but it brings a lovely touch of bright color and freshness to the plate.

Recipe notes

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