Skate Grenobloise with Mango
Recipe Courtesy of April Stamm
Serves 4
4 8 oz pieces of skate wing, cleaned
1 cup all-purpose flour
kosher salt
freshly ground black pepper
2 Tablespoons olive oil (not extra virgin)
2 Tablespoons unsalted butter
1/2 cup unsalted butter, cold and diced
3 Tablespoons fresh lemon juice
3 Tablespoons nonpareil capers
1 ripe mango, diced to be about the same size as the capers
Preheat the oven to 200 degrees F.
Season the flour heavily with salt and add a few turns of black pepper. Make small cuts in the naturally ruffled edge of the skate (as if you were cutting between the “fingers”) to prevent it from curling in the pan. In a large heavy bottomed sauté pan heat the olive oil and the 2 Tablespoons of butter over medium high heat. Dredge each piece of skate in the seasoned flour, knocking off any excess and lay directly into the hot pan. Do not crowd the pan; cook the fish in batches if necessary. Cook about 3 minutes per side until golden brown and cooked through completely. Hold the fish in the 200 degree F oven while you make the sauce.
Wipe out the pan you cooked the fish in well with paper towels or use a clean pan. Over medium high heat, scatter the pieces of cold butter evenly. This will ensure even melting and browning. Keep swirling the pan every once in a while until the butter first melts and then begins to brown. You will know it is ready when it smells nutty and you see distinct brown specks. Be careful not to burn the butter. As soon as the butter is brown, turn off the heat, stand back and pour in the lemon juice (it will spatter). After the steam has died down add the capers and let warm through for 30 seconds, then add the mango. Pour the finished sauce over the skate and serve.
