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Sautéed East Coast Skate with Roasted Cauliflower, Raisin Caper Emulsion
Chef Neal Fraser of Grace - Los Angeles, CA
Adapted by StarChefs

Yield: 4 Servings


    Raisin caper emulsion:
  • ½ cup capers, drained with 1 Tablespoon reserved liquid remaining
  • ½ cup golden raisins
  • 1 Tablespoon sherry vinegar
  • 1 cup water
  • 6 ounces unsalted butter
  • 1 head cauliflower, cleaned and cut into ¾ inch slices
  • Salt, to taste
  • 20 capers
  • ¾ cup vegetable oil
  • 4 (6 ounce) portions of skate
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 ounces unsalted butter
  • 1 ounce parsley, roughly chopped

For raisin caper emulsion:
Bring all ingredients to a simmer for 15-20 minutes or until raisins have re-hydrated. Blend until emulsified and reserve.

For cauliflower:
Using a thick pan to evenly distribute heat, add butter and cauliflower and slowly caramelize over medium heat. Cook until golden brown on both sides. Season with salt and drain using paper towels. Reserve.

For skate and garnish:
Fry the capers in oil heated to 325°F until they open. Reserve capers on warmed plate. Heat butter in saucepan over medium heat until browned. Season the skate with salt, pepper and flour on one side. Heat a large pan over medium-high heat, add oil. Placing skate flour side down, sauté until golden brown, then flip to complete cooking. The skate will cook very quickly.

To serve:
Place 2 ounces of raisin-caper emulsion in the center of plate. Layer cauliflower and skate on top of emulsion. Garnish the plate with fried capers, heated browned butter and parsley.

Wine pairing:
An intense Albarino such as the Laxas Albarino 2003 from Rias Baixas, Spain.

   Published: March 2005