MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Filet of Skate With Red Peppers, Potatoes, Capers & Ham
Categories: Seafood, Potatoes, Vegetables, Pork, Citrus
Yield: 4 Servings
2 Red bell peppers; cored,
- sliced in 1 cm strips
1 Lemon; juice only
1 tb Flour
6 tb Olive oil
2 ts Capers; small or minced
350 g New potatoes; cooked, sliced
25 g Unsalted butter
4 Skate filets (175 g ea)
6 sl Bayonne ham; in thin strips
Mixed salad leaves
Salt
White pepper; fresh ground
Core and halve the peppers lengthwise, remove the seeds and cut
into 1 cm (1/2") slices lengthwise.
Mix the lemon juice with 4 tb olive oil and season with salt and
pepper.
Fry the peppers in a little olive oil, colouring and softening
slightly, then mix with the potatoes and capers.
Dust the skate with flour, brush with butter and season with salt
and pepper. Preheat a frying pan and brush with olive oil. Set the
wings in the pan, presentation side down, and fry quickly foru
2 minutes, then turn and cook for 1 minute more. Meanwhile, heat
another pan and fry the ham in virtually no fat, cooking and
tossing until crisp. Divide the potatoes and peppers between the
plates. Toss the salad leaves in a little dressing and arrange on
top. Sit the skate on the leaves and spoon the crisp ham over the
top.
Fileting skate is quite unusual: skate wings are normally cooked on
the bone but it really suits this dish.
It's a simple recipe with not too many flavours, just enough to
help each other. Bayonne is a cured ham usually made in Orthez near
Bearn in south-west France. It has a similar texture to Parma ham
but the flavours are different. Bayonne is usually lightly smoked
to lift the taste. If you can't find any, substitute Parma ham. Cut
the thin slices into 1 cm (1/2 in) strips ready to fry until crisp.
Recipe FROM:
http://www.mitchell.demon.nl/
Posted by: Michael Loo
Uncle Dirty Dave's Archives
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