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1
Lightly season the skate on both sides with salt and pepper.
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2
In a shallow dish, combine the flour with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
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3
Dredge the skate in the seasoned flour, shaking to remove any excess.
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4
In a large skillet, heat the vegetable oil and melt 2 tablespoons of the butter over medium-high heat.
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5
Add the skate and cook until golden brown on both sides, about 3 minutes per side.
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6
Transfer to a warm platter and cover to keep warm while making the sauce.
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7
With a paper towel, carefully wipe out skillet and return to medium-high heat.
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8
Add the remaining 6 tablespoons butter and cook, swirling occasionally, until the butter just begins to brown and has a nutty fragrance.
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9
Add the vinegar, parsley, and capers and stir to combine.
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10
Remove from the heat and adjust seasoning to taste.
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11
Pour the sauce over the skate fillets and serve with the potatoes.
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12
Garnish with parsley and lemon slices, and serve immediately.
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13
1 1/2 pounds medium-sized Yukon gold potatoes, peeled
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14
2 1/2 tablespoons unsalted butter
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15
1/4 teaspoon salt
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16
Pinch freshly ground black pepper
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17
2 teaspoons chopped fresh parsley leaves
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18
In a medium saucepan, cover the potatoes with salted water.
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19
Bring to a boil and cook until tender, about 20 minutes.
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20
Drain.
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21
When cool enough to handle, slice into thin rounds.
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22
In the saucepan, melt the butter over medium heat, and add the salt and pepper.
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23
Add the potatoes and parsley, and toss to coat.
