Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
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Cooking tools:
- Mixing bowl
- Whisk
- Skillet
- Stove
- Plate
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Peeler
- Tongs
- Salad spinner
- Paring knife
- Colander
- Kitchen towel
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1⁄4 tsp. fresh lemon juice
- Salt
- freshly ground black pepper
- 2 cups baby spinach leaves, trimmed and washed
- 6 Tbsp. butter
- 3 1⁄2 Tbsp. aged sherry vinegar
- 1 Tbsp. ketchup
- 1⁄4 cup finely diced peeled granny smith apple
- 2 Tbsp. finely diced peeled red bell pepper
- 2 Tbsp. finely diced peeled celery, blanched
- 1 Tbsp. finely diced peeled pithed lemon flesh
- 1 Tbsp. capers
- 2 Tbsp. minced fresh parsley
- 4 (6-oz.) skate filets
- 3 Tbsp. clarified butter
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