Skate with Beurre Noir and Pea Shoots

Wednesday April 4

Barbara drove out to Jungle Jim's to get a buy on leg of lamb for Easter/Passover.  And since it's Holt's heavy teaching day, she bought him back a treat: skate wings, still only $2.99 a pound, expertly flensed by the Jungle staff.  JJ's also had fresh and tender snow pea leaves, perfect for a side dish when stir-fried with 1 Tbsp. each of minced garlic and ginger root, some salt, and perhaps a sprinkle of water at the end; Barbara got that ready while Holt skated.

Ailes de raie au beurre noir et aux câpres

1 wing of skate (about a pound)

zest & juice of 1/2 lemon

1 Tbsp oil

2 Tbsp butter

2 Tbsp capers

2 Tbsp parsley, chopped

Get your mise together: zest the half lemon, then squeeze the juice.  Cut skate wing in half and season with salt and pepper. 

In a nonstick pan, heat the tablespoon of oil on medium.  Cook the skate wings for approximately 2 minutes on each side (depending on thickness) until just cooked through.  Plate and set in warming oven (okay, it's the toaster oven, set on 90º F.). 

Add the butter to the hot pan for a minute or so, until it turns amber.  Add capers, lemon zest and juice, plus half the parsley, and scrape the pan up.  Pour over the plated skate, and sprinkle with the rest of the parsley. 

Serve with the pea shoots that have been tenderizing under cover for the few minutes it took.