|2 servings||calories per servings 480||protein serving 44 g||carbs per serving 39 g||total fat per serving 18 g|
Skate is a mild, creamy-white fish with a uniquely soft texture that some compare to scallops. Seasoned with a touch of salt and pepper and lightly sauteed with shallot, the skate is served over a buttery potato galette and roasted brussels sprouts, both tender and golden from the oven. A tangy sauce made from lemon, dill and sour cream ties it all together, making this a most intriguing and delicious seafood dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||39 g|
|Dietary Fiber||8 g|
• 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!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...