Herb Crusted Skate Recipes

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

HERB-CRUSTED SKATE

Steps:

• Season skate with salt and pepper. Lightly brush both sides with mustard. In a medium bowl, combine panko, chopped parsley, and chives. Coat skate with panko mixture.
• Heat oil and butter in a large nonreactive saute pan over medium heat. Add skate, and cook until golden brown, 2 to 2 1/2 minutes on each side.
• In a small bowl, combine chervil, tarragon, and whole parsley leaves. Drizzle with lemon juice. Season with salt, and set herb mixture aside.
• Spoon mashed potatoes into center of each plate. Top with a skate wing. Place beet salad around skate, and garnish with herb mixture.

HERB-CRUSTED SNAPPER

Steps:

• Preheat oven to 375 degrees. Brush baking sheet with olive oil. Place snapper fillets, skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.
• Place herbs on plate; balance strong herbs, such as dill and thyme, with milder ones, such as parsley. Press mustard-coated side of fillets in herbs to coat evenly.
• Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve with couscous.

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
• Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
• Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
• Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
• Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

BAKED SKATE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl.
• Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture.
• Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook.
• Carefully move to a serving platter and garnish with lemon slices and dill sprigs.