Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Brussels Sprouts

    Brussels Sprouts

  • Russet Potatoes

    Russet Potatoes

  • Butter

    Butter

  • Sour Cream

    Sour Cream

  • Lemon

    Lemon

  • Dried Dill

    Dried Dill

  • Shallot

    Shallot

  • Wild Caught Skate

    Wild Caught Skate

METHOD

1
• Heat oven to 425° F. • Line a baking sheet with parchment paper.
2
MISE EN PLACE • Slice potatoes very thinly (peel them if desired). • Mince shallot. • Trim and halve Brussels sprouts. • Halve lemon. Juice 1 half, and slice remaining half into wedges.
3
In a medium bowl, toss Brussels sprouts with 1/2 teaspoon olive oil and 1/4 teaspoon kosher salt.
4
• Use half the potato slices to form a concentric circle on one side of the baking dish, overlapping slices to form a galette. Repeat with remaining half. • Melt butter, and brush on each disc. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Bake 5 minutes.
5
• Add Brussels sprouts to baking sheet around galettes. • Bake until potatoes are crispy and golden brown and brussels are tender, about 20 minutes more.
6
In a small bowl, combine sour cream, lemon juice and dill.
7
Season skate on all sides with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
8
• Heat a sauté pan over medium heat. When hot, add 1/2 teaspoon olive oil and shallot. Cook, stirring, about 2 minutes. • Add skate, and cook 2 minutes. Gently flip skate, and cook until cooked through and white in the center, 2-3 minutes more.
9
• Move potato galettes to 2 dinner plates, and divide Brussels sprouts. • Top with skate. Drizzle fish with dill sauce and pass the rest (it’s excellent to dip a potato into!). • Serve with lemon wedges, and enjoy!