Roast Skate With Malted Caramelized Garlic Sauce Recipes

ROAST SKATE WITH MALTED, CARAMELIZED GARLIC SAUCE

Steps:

• Preheat the oven to 425°F.
• To make the sauce take a small saucepan and fry the garlic in 3 tbsp of olive oil until it is dark nutty brown in colour.
• Add the vinegar and a pinch of paprika.
• Bring to the boil and reduce by half.
• Season well with salt & pepper and remove from heat.
• Drizzle the remaining olive oil into the pan to cover the bottom of large oven safe pan and heat on the stove top until very hot (I like to use cast iron).
• Season the skate with salt & pepper on both sides.
• Turn off the heat and slide in the skate, being careful of oil splatter.
• Put the skate into the oven for about 10 minutes or until cooked through.
• Remove and serve immediately with the warmed sauce spooned over the fish and a sprinkling of paprika.
• Note that you can make the sauce while you do the skate but you should start the sauce first (when you start preheating the oven would work well) since the garlic takes a while to caramelize without burning.

ROASTED GARLIC SAUCE

Steps:

• To roast garlic Preheat oven to 350°F.
• Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper.
• Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned.
• Peel garlic.
• Method for Sauce-----------.
• In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths.
• Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes.
• Season to taste with salt and pepper.
• Transfer to food processor and puree.
• May be prepared up to two days ahead, covered, and refrigerated.
• Bring to room temperature before serving.

CARAMELIZED GARLIC

Steps:

• Blanch garlic cloves in boiling salted water about 2 minutes. Remove and place in a bowl of cold water to stop the cooking. Remove cloves from water and drain on paper towels.
• Place the sugar and butter in a small heavy skillet and add 2 tablespoons of wine. Place the pan over medium heat. Cook until the mixture turns a golden color tipping the pan and swirling the mixture to insure even cooking. Add the water 1 tablespoon at a time, swirling the pan to incorporate the liquid. Add the garlic and cook until well coated and the garlic is soft but still retains its shape about 5 minutes.