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Receta 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
- 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.
- Prepare the artichoke bottoms using the same procedure as above.
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 94 | 98% |
| Total Fat 10.6g | 13% |
| Saturated Fat 3.31g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 39mg | 2% |
| Potassium 14mg | 0% |
| Total Carbs 0.79g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.2g | 0% |
| Protein 0.14g | 0% |
