This amazing photo and recipe for traditional dish Skate Grenobloise was originally posted on the Rhode Island Mushroom Company's Facebook page. Reposted with permission, because this is beautiful.
Skate Grenobloise Ingredients:
- 2 1/2-lb Skate wings from The Local Catch, Inc.
- 5 oz Cabot Creamery Cooperative butter, unsalted
- 1/2 C Fox Point Pickling Company pickle juice
- 3/4 C Flour seasoned with salt and pepper
- 1/4 C Capers, rinsed and drained
- Italian parsley, chopped
- Salt and pepper to taste
Skate Grenobloise Instructions:
Rinse skate wings under cold water, dry thoroughly with paper towels, season with salt and pepper, and set aside.
Melt butter in a non-stick sauté pan over medium heat until foam subsides and butter begins to brown.
Meanwhile, pour seasoned flour into a plastic bag. Add one skate wing at a time and shake to thoroughly coat with flour. Shake off excess. Sauté over medium high heat until lightly browned, gently turning to brown other side (skate is very delicate and easy to overcook). Use a fork to test doneness; you want the flesh to just barely separate. Remove from pan and keep warm.
Raise heat to medium high and add pickle juice and capers. Bring to a boil, scraping up any brown bits from pan.
Plate skate and dress with pan juices. Garnish with parsley and serve immediately.