Chef Neal Fraser of Grace
- Los Angeles,
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.
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.
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.
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.
An intense Albarino such as the Laxas Albarino 2003 from Rias