The Results and the Next Challenge - Day 6

Skate, skate, skate!  One word: DELECTABLE!

The Pan-Fried Skate with Brown Butter and Parsnip Purée recipe was wonderful.  I like skate for its look, but also because in terms of taste, it's like a cross between fish and sea scallops.  The brown butter was the perfect match for this dish, and the parsnip purée made every bite creamy and smooth.  I would have liked to have more of the brown butter though.  Maybe 6 tablespoons instead of 4 are in order, as well as a little more lemon juice.  I will definitely make this again!  Here is the recipe, from Ken Frank:

Pan-Fried Skate with Brown Butter and Parsnip Purée

• 6 tablespoons unsalted butter
• 1 pound parsnips, peeled and sliced 1/4 inch thick
• 1 1/2 cups water
• Salt and freshly ground pepper
• 1/3 cup sliced blanched almonds
• Vegetable oil, for frying
• Four 6- to 8-ounce boneless skate wings
• All-purpose flour, for dredging
• 3 tablespoons fresh lemon juice 

1. In a medium saucepan, melt 2 tablespoons of the butter. Add the parsnips and cook over moderately high heat, stirring often, until golden brown, about 4 minutes. Add the water and a pinch of salt, cover and cook over low heat until the parsnips are tender, about 15 minutes. Uncover and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 5 minutes. Transfer the parsnips and liquid to a blender and puree until very smooth. Return the puree to the saucepan and season with salt and pepper; cover and keep warm.
2. Meanwhile, preheat the oven to 350°. Spread the sliced almonds in a pie plate and toast in the oven for about 7 minutes, until golden brown. Let cool.
3. Reduce the oven temperature to 300°. In a large skillet, heat 1/8 inch of vegetable oil. Season the skate with salt and pepper and dredge in flour, shaking off the excess. Fry 2 pieces of skate over high heat until they are golden brown and crisp, about 3 minutes. Carefully turn and fry the skate until just opaque throughout, about 30 seconds longer. Transfer the skate to a large rimmed baking sheet and keep warm in the oven. Fry the remaining skate.
4. Pour off the oil and wipe out the skillet. Add the remaining 4 tablespoons of butter to the skillet and melt over high heat. Cook the butter until it starts to turn brown, about 1 minute. Add the almonds and shake the skillet. Remove the skillet from the heat and swirl in the lemon juice.
5. Spoon the parsnip puree onto plates and top with the skate. Drizzle the butter-almond sauce over the fish and serve. 

Source: Food & Wine, from Best Pairings for California Wines, published October 2010

Pan-Fried Skate with Brown Butter and Parsnip Purée

Tonight, I am making the Mushroom-Sausage Ragù.  I really love mushrooms, especially morels and shiitakes, and this recipe is full of them!  Can't wait!  Talk to you tomorrow!  Bon appétit!