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About the Dish

  • Brussels Sprouts

    Brussels Sprouts

  • Russet Potatoes

    Russet Potatoes

  • Butter


  • Sour Cream

    Sour Cream

  • Lemon


  • Dried Dill

    Dried Dill

  • Shallot


  • Wild Caught Skate

    Wild Caught Skate


• Heat oven to 425° F. • Line a baking sheet with parchment paper.
MISE EN PLACE • If desired, peel potatoes. Slice crosswise very thinly into rounds. • Peel and mince shallot. • Trim and halve brussels sprouts. • Halve lemon. Juice 1 half, and slice remaining half into wedges.
In a medium bowl, toss brussels sprouts with 1/2 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Place 1 potato slice on 1 side of baking sheet. Use half of remaining potato slices to form a ring around the central slice, overlapping each piece to create a solid circle. Use remaining potato slices to form a second circle on the other half of baking sheet. • Melt butter. Brush on each disk. Season with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Bake 5 minutes.
• Add brussels sprouts to baking sheet around galettes. • Bake until potatoes are crispy and golden brown and brussels are tender, about 20 minutes more.
In a small bowl, combine sour cream, lemon juice and dill. Set aside.
Season skate on all sides with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• 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 opaque in the center, 2-3 minutes more.
• Transfer potato galettes to 2 dinner plates. Divide brussels sprouts between the plates, scattering over galettes.. • Top with skate. Serve with lemon wedges and dill sauce. Enjoy!