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1
Preheat the oven to 225F.
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2
Place the flour on a large plate or pie pan for dredging.
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3
Season the fish lightly with salt and pepper (skate can sometimes be salty, so go easy on the seasoning).
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4
Dredge the fish in the flour, coating both sides well.
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5
Heat a large saute pan over high heat for 2 minutes.
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6
Swirl in 2 tablespoons olive oil and wait a minute.
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7
(You will probably need to cook the fish in two batches or two pans.)
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8
Place the fish in the pan and cook about 3 minutes, until the skate is nicely browned.
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9
Turn the fish over, turn the heat down to medium, and cook another minute or so.
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10
Transfer to a rack set on a baking sheet and keep warm in the oven.
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11
Pour the oil from the pan and discard it.
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12
Wipe the pan clean, and return it to the stove over medium heat.
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13
Swirl in the butter and cook 3 to 4 minutes, until it browns and smells nutty.
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14
Turn off the heat and add the balsamic vinegar.
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15
Swirl the pan to combine the vinegar with the butter, and season with salt and pepper to taste.
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16
(Be careful not to burn your tongue!)
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17
Spoon the hot parsnip puree onto a large warm platter.
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18
Place half of the hot Brussels sprouts over the puree, and arrange the fish on top.
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19
Scatter the remaining Brussels sprouts over and around the fish.
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20
Stir the parsley into the balsamic brown butter, and spoon the sauce over the fish.
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21
Place the potatoes and parsnips in two medium sauce pots.
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22
Add 1 tablespoon salt to each pot, and then fill the pots with cold water.
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23
Bring both pots to a boil over high heat, then turn down the heat and simmer until tender.
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24
When the potatoes and parsnips are cooked through, strain them and set them aside to cool for a moment.
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25
In a small saucepan, heat the cream and milk together, and then turn off the heat.
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26
Pass the potatoes and parsnips through a food mill or potato ricer, and transfer to a heavy-bottomed pot.
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27
Stir over medium heat with a wooden spoon to dry them out.
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28
Then, slowly, add in the chunks of butter, stirring all the while with the wooden spoon.
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29
Season with 2 teaspoons kosher salt.
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30
When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth puree.
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31
Taste for seasoning and pass through a fine-mesh tamis if you like.
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32
Heat a large saute pan over high heat for 2 minutes.
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33
Swirl in the olive oil and butter, and wait another minute.
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34
Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper.
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35
Shake the pan, rolling the Brussels sprouts around to help them brown evenly.
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36
After a few minutes, turn the heat to medium, and cook another 3 to 4 minutes, until the sprouts soften slightly.
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37
Add the diced pancetta to the pan and cook a minute or two, until it starts to crisp.
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38
Stir in the shallots and garlic, and cook another minute or so, until theyre translucent.
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39
Pour in the balsamic vinegar and reduce by half.
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40
Add the veal stock and reduce to about 1/4 cup, stirring and shaking the pan often to glaze the Brussels sprouts.
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41
If you start to run low on liquid before the sprouts are cooked, add a little water to the pan.
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42
Serve immediately, or transfer to a baking sheet to cool.
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43
You can make the parsnip puree and balsamic-braised Brussels sprouts ahead of time and then gently rewarm them right before serving.
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44
Wondra flour, a finely milled flour available at most supermarkets, gives a delicate crust.
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45
But if you cant find it, all-purpose flour will do.
