Skate With Sauteed Spinach And Fried Potatoes Recipes

SKATE WITH SAUTEED SPINACH AND FRIED POTATOES

Steps:

• Place potatoes in cold water, and set aside. Place a large saute pan over medium-high heat, and add oil. Drain potatoes, dry thoroughly on paper towels and add a single cube to the oil. If oil is hot enough for the cube to begin sizzling immediately, add the rest of the potatoes. Saute until barely golden, about 1 1/2 minutes. Transfer to a plate lined with paper towels, and set aside. Reserve the pan with the oil.
• Remove stems and wilted leaves from spinach, wash thoroughly and drain well. In a large saute pan over medium heat, melt the butter (not the clarified butter), add the spinach and toss until wilted. Season to taste with salt and pepper. Drain well, return to pan and keep warm.
• Return pan of oil to medium-high heat. When oil is hot, return potatoes to pan, and fry until golden brown and crispy. Drain on paper towels, and salt to taste.
• In a wide, shallow bowl, combine skate wings and milk, and soak for 15 minutes. In a large mixing bowl, combine flour and cracker meal. Remove wings from the milk, and season both sides with salt and pepper to taste. Dredge the wings in the flour mixture, pat off excess and set aside on a plate. In a large saute pan over medium-high heat, heat clarified butter until sizzling. Add skate wings with the smoother sides down, and fry until golden brown, about 2 minutes. Turn the wings, and fry an additional 2 minutes.
• To serve, mound spinach at the top of each plate. Place skate like an inverted fan beneath spinach. Sprinkle potatoes over spinach, and sliced chives over skate wing. Garnish plate with lemon wedges and parsley sprigs, and serve immediately.

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

PAN-FRIED SKATE WINGS WITH CAPERS

Steps:

• Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
• Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
• Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.