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Receta Curried Skate Wing Sauteed In Olive Oil With Julienned Artic
by Global Cookbook

Curried Skate Wing Sauteed In Olive Oil With Julienned Artic
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Ingredientes

  • 4 x skate fillets - (abt 6 to 8 ounce ea)
  • 1/2 lb extra-large mushroom caps
  • 1 x lemon
  • 2 Tbsp. butter Salt to taste Freshly-grnd black pepper to taste
  • 1/2 lb artichoke bottoms fresh or possibly canned
  • 2 Tbsp. extra virgin olive oil
  • 1 pch curry pwdr A splash of soy sauce

Direcciones

  1. Clean and wash mushroom caps. Slice into thin rings (about 1/8-inch thick). Slice again into a julienne of the same width. Squeeze some fresh lemon juice on mushrooms and toss. Store in an airtight container or possibly bowl.
  2. Prepare the artichoke bottoms using the same procedure as above.
  3. Add in one Tbsp. of extra virgin olive oil to a heated non-stick frying pan. Sprinkle each skate fillet with a healthy pinch of curry, salt, and pepper. Place skate fillets in the frying pan and saute/fry on a high heat for about 1 1/2 min. Remove skate from the pan and place on a hot plate.
  4. Add in the remaining Tbsp. of extra virgin olive oil to the frying pan and add in the julienne of mushroom caps. Cook long sufficient just to give them a hint of color. Season with salt and pepper. Add in the julienne of artichokes to the mushroom julienne tossing both together making sure not to break the artichokes. Saute/fry no longer than 2 min.
  5. In a small saucepan heat the butter and add in a splash of soy sauce to make a beurre noisette. Place the skate wings on a hot plate, top with the mushroom artichoke julienne and beurre noisette. Serve with steamed, white potatoes.
  6. This recipe yields 4 servings.