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Skate Grenobloise with Parslied Sweet Potato Slices (Emeril Lagasse) Recipe

Skate Grenobloise with Parslied Sweet Potato Slices (Emeril Lagasse) Recipe

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Skate Grenobloise with Parslied Sweet Potato Slices (Emeril Lagasse)

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Ingredients:

Serving

1 1/2 to 2 lb skate wing fillets, cut into 4 equal portions, patted dry
salt
freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 stick unsalted butter
2 tbsp white wine vinegar or fresh lemon juice
2 tbsp chopped parsley leaves, plus extra for garnish
2 tbsp capers, drained
parslied sweet potato slices, recipe follows
thin lemon slices, for garnish

Directions:

Lightly season the skate on both sides with salt and pepper.
In a shallow dish, combine the flour with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Dredge the skate in the seasoned flour, shaking to remove any excess.
In a large skillet, heat the vegetable oil and melt 2 tablespoons of the butter over medium-high heat. Add the skate and cook until golden brown on both sides, about 3 minutes per side. Transfer to a warm platter and cover to keep warm while making the sauce.
With a paper towel, carefully wipe out skillet and return to medium-high heat. Add the remaining 6 tablespoons butter and cook, swirling occasionally, until the butter just begins to brown and has a nutty fragrance. Add the vinegar, parsley, and capers and stir to combine. Remove from the heat and adjust seasoning to taste.
Pour the sauce over the skate fillets and serve with the potatoes. Garnish with parsley and lemon slices, and serve immediately.
Parslied Sweet Potato Slices:
1 1/2 pounds medium-sized Yukon gold potatoes, peeled
2 1/2 tablespoons unsalted butter
1/4 teaspoon salt
Pinch freshly ground black pepper
2 teaspoons chopped fresh parsley leaves
In a medium saucepan, cover the potatoes with salted water. Bring to a boil and cook until tender, about 20 minutes. Drain. When cool enough to handle, slice into thin rounds.
In the saucepan, melt the butter over medium heat, and add the salt and pepper. Add the potatoes and parsley, and toss to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1177.79 Kcal (4931 kJ)
Calories from fat	381.55 Kcal
		% Daily Value*
Total Fat	42.39g	65%
Cholesterol	60.74mg	20%
Sodium	606.28mg	25%
Potassium	58.66mg	1%
Total Carbs	194.91g	65%
Sugars	96.82g	387%
Dietary Fiber	1.09g	4%
Protein	7.8g	16%
Vitamin C	10.5mg	17%
Vitamin A	0.3mg	9%
Iron	0.5mg	3%
Calcium	17.7mg	2%

Amount Per 100 g
Calories	377.01 Kcal (1578 kJ)
Calories from fat	122.14 Kcal
		% Daily Value*
Total Fat	13.57g	65%
Cholesterol	19.44mg	20%
Sodium	194.07mg	25%
Potassium	18.78mg	1%
Total Carbs	62.39g	65%
Sugars	30.99g	387%
Dietary Fiber	0.35g	4%
Protein	2.5g	16%
Vitamin C	3.3mg	17%
Vitamin A	0.1mg	9%
Iron	0.2mg	3%
Calcium	5.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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