Saturday, October 11, 2014

Sauteed Skate with Parsnip Puree, Brussels Sprouts, Pancetta, and Balsamic Brown Butter

To say I've been absolutely smitten with Goin's recipes since buying her A.O.C. cookbook in February would be an understatement. Despite logging more than 50k miles on airplanes since then, I've managed to squeeze in 70 recipes from her two books. I hesitate to post them even when they leave me swooning (for example, this week: brisket with slow-roasted romano beans and olive aioli) because they're often rather involved, but this one manages to balance nicely between effort and results. The parsnip puree is simple and a beautiful compliment to the brussels sprouts. The brussels sprouts are well worth having as a side dish on their own and mostly simmer away happily on their own. The fish is a simple pan-fry. The end result though is so much more than the sum of all of these individual pieces. Don't skip the brown butter sauce at the end (I confess I almost did!).

For the fish, this recipe calls for skate, but any flat fish should work. I used sand dabs (a local San Francisco treat) and skipped dredging in flour. Flounder would be great here as well.

One year ago: Portobello Mushrooms with Pearl Barley and Preserved Lemons
Two years ago: Pureed Mustard Greens with Clarified Butter
Three years ago: Sweet and Sour Napa Cabbage
Four years ago: Refried Bean Enchiladas
Five years ago: Cheese Enchiladas

Sauteed Skate with Parsnip Puree, Brussels Sprouts, Pancetta, and Balsamic Brown Butter (from Sunday Suppers at Lucques)

3/4 cup Wondra flour (or regular flour)
2 lbs boneless skate or other flat fish
1/4 cup extra-virgin olive oil, divided
6 tbsp unsalted butter
2 tbsp balsamic butter
2 tbsp chopped parsley
Parsnip puree (recipe follows)
Balsamic-braised Brussels sprouts

1. Place four on large plate for dredge. Season fish with salt and pepper and coat with flour.
2. Heat a large saute pan over high heat. Swirl in 2 tbsp olive oil. Place fish in pan and cook for 3 minutes until nicely browned. Flip, turn heat down to medium, and cook another minute or so. Keep warm while you make the brown butter sauce.
3. Pour oil from pan and wipe it out. Return to medium heat. Add butter and cook 3 - 4 minutes until brown and nutty.
4. Turn off heat and swirl in vinegar (be careful it may sputter!). Stir parsley into sauce.
5. To serve, spoon hot parnsip puree onto 6 plates. Top with hot Brussels sprouts and arrange fish over top. Spoon any remaining Brussels sprouts over and around the fish. Spoon brown butter sauce on fish and serve.

Parsnip puree
1 1/4 lb russet potatoes, peeled and cut-into chunks
1 1/4 lb parsnips, peeled and cut into chunks
3/4 cup heavy cream
3/4 cup whole milk
8 ounces unsalted butter, cut into chunks
kosher salt

1. Place potatoes and parsnips into two medium pots. Add 1 tbsp of salt to each pot, fill with water, bring to a boil, and simmer until tender (15 - 20 minutes).
2. When potatoes and parsnips are cooked through, strain and let cool slightly.
3. In a small saucepan, heat cream and milk together and then turn off heat.
4. Pass potatoes and parsnips through a potato ricer and transfer to a heavy-bottomed pot. (Alternatively, you could use a potato masher. The ricer will give you a smoother texture.)
5. Stir over medium heat with to dry the mixture out.
6. Slowly add in chunks of butter while stirring. Season with 2 tsp kosher salt.
7. When all the butter is incorporated, slowly stir in warm cream mixture until smooth. Keep warm until the rest of the dish is ready.

No comments:

Post a Comment