Seared Skate with Baby Root Vegetables and Sauce Gr

Name: Seared Skate with Baby Root Vegetables and Sauce Grenobloise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small red beets with tops; 8 small golden beets with tops; Salt; 8 small white turnips with tops; 2 pounds spinach, cleaned, stems removed (can use 1 pound if beet and turnip greens are in good quality); 8 new potatoes; 1/2 cup olive oil, divided plus 2 tablespoons; 1 tablespoon fresh thyme, roughly chopped; Freshly ground black pepper; 2 large skate wings, skinned and filleted; 2 cups Wondra flour; 1/4 pound unsalted butter; 3 lemons, 1 segmented and 2 juiced; 3/4 cup demi-glace ( chicken or veal); 4 slices white bread (not Wonder), cut into 1/2-inch cubes and toasted; 2 tablespoons flat-leafed parsley, roughly chopped; 2 tablespoons capers (non-pareil), drained

Servings: persons

8 small red beets with tops
8 small golden beets with tops
Salt
8 small white turnips with tops
2 pounds spinach, cleaned, stems removed (can use 1 pound if beet and turnip greens are in good quality)
8 new potatoes
1/2 cup olive oil, divided plus 2 tablespoons
1 tablespoon fresh thyme, roughly chopped
Freshly ground black pepper
2 large skate wings, skinned and filleted
2 cups Wondra flour
1/4 pound unsalted butter
3 lemons, 1 segmented and 2 juiced
3/4 cup demi-glace ( chicken or veal)
4 slices white bread (not Wonder), cut into 1/2-inch cubes and toasted
2 tablespoons flat-leafed parsley, roughly chopped
2 tablespoons capers (non-pareil), drained

1
Trim both types of beets and wrap (2 per packet) in foil with a pinch of salt in each.
2
Trim and soak turnips.
3
If greens are nice, remove stems and rinse until clean, then spin dry.
4
Mix with spinach and set aside.
5
Rinse new potatoes and quarter.
6
Toss with 2 tablespoons olive oil and 1/2 tablespoon of thyme and salt and pepper.
7
Roast potatoes in a pan large enough for all the vegetables (except greens) at 500 degrees for 7 minutes.
8
Toss turnips with 1 tablespoon olive oil, and salt and pepper and add to potatoes.
9
Cook 7 minutes.
10
Peel and trim beets and add them to potatoes with remaining thyme.
11
Cook 3 to 4 minutes.
12
Keep warm.
13
Saute spinach with 5 tablespoons oil, salt and pepper.
14
Keep warm.
15
Season fillets with salt and pepper and dip in Wondra flour.
16
Saute fillets at medium-high heat in remaining 2 tablespoons oil.
17
When edges begin to brown, add about 1/2 tablespoon of butter.
18
When deep golden brown (about 5 minutes), turn over using a long spatula so as not to break fillets.
19
Saute 2 minutes more and remove.
20
Working quickly, deglaze the pan.
21
Add the remaining butter in 4 to 5 pieces all at once, allowing butter to foam and lightly brown.
22
Add lemon juice, demi-glace, lemon segments, toasted bread pieces, parsley, and capers, in this order.
23
Taste sauce for seasoning.
24
Arrange vegetables around top of plate and greens in center of plate.
25
Drape skate on greens and top with sauce

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 small red beets with tops, 8 small golden beets with tops, Salt, 8 small white turnips with tops, and more.

Yes, Seared Skate with Baby Root Vegetables and Sauce Grenobloise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Skate with Baby Root Vegetables and Sauce Grenobloise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions