Skate Two Ways, And Radishes For Salads

Skate is a fish that looks like wings, which are actually the fins. Skate flesh is firm, white and sweet, much like that of a scallop. Be sure to ask the fishmonger to remove the skin. The delicate but rich flavor of skate lends itself to a variety of entrées. Either soak the skate in acidulated water (with red wine or lemon juice) before sautéing or poach the fish in water scented with herbs and vinegar that is the classic French technique for cooking skate.

Poached skate with a caper and browned butter sauce goes well with a brown rice pilaf. This hazelnut, shallot, butter, and lemon sauce is perfect on the sautéed skate and it tastes best with boiled new potatoes. Steamed snow peas or asparagus would be appropriate to serve with either version of skate.

My face lights up when I see beautiful fresh radishes in the market. My favorite grammar school sandwich in my lunchbox was sliced radishes on buttered black bread. Now, for hors d’oeuvres I serve open-faced radish sandwiches or a bunch of radishes with beautiful leaves still attached, a ramekin of unsalted butter, another ramekin with Malden sea salt, and little butter knives for guests to slather the butter on the radish and top it with a few salt flakes. If you aren’t a radish enthusiast, add sliced radishes to a salad of greens and herbs at the next dinner party this spring. Bon appétit!

Skate With Hazelnuts 
And Browned Butter)Serves 4)4, 5- to 6-ounce boneless skate wings, soaked in acidulated water (3 cups cold water, 1/3 cup red wine or 1/4 cup fresh lemon juice) for 1 hour, drained and patted dry with paper towels

Sea salt and freshly ground black pepper, to taste

1 sprig fresh thyme, leaves removed and chopped

Wondra flour for dusting

2 tablespoons coconut or canola oil for sautéing

3 tablespoons unsalted butter

2 shallots, minced

1/2 cup hazelnuts, toasted, skins removed, and coarsely chopped

1/4 to 1/3 cup freshly squeezed lemon juice or more to taste

1 lemon cut into wedges for garnishTo prepare:Lightly season skate wings with salt and pepper. 
On a shallow plate, add thyme leaves to about one-third flour, mix well.

In a large skillet over high heat, add oil and when it shimmers, dust skate with seasoned flour, shake off excess, and sauté until browned and crisp on one side, about 4 minutes. Flip over, lower the heat to moderate, and sauté until browned and the fish are white throughout, about 4 minutes. Transfer to a warm plate and tent.

Add butter and shallots to the pan and sauté, stirring, until aromatic, about 2 minutes.

Add nuts and sauté until the shallots are tender and nuts are evenly browned, stir in lemon juice and bring to a boil.

Taste and adjust the seasonings.

Spoon browned butter hazelnut sauce over the skate.

Serve with boiled new potatoes and steamed asparagus or snow peas.Skate With Capers 
And Browned ButterClassic French

cooking technique(Serves 4)4, 5- to 6-ounce boneless skate wings

About 1 quart water or more to cover the fish

1/2 cup red wine vinegar for poaching

2 sprigs fresh thyme

1 teaspoon sea salt

1/4 to 1/2 teaspoon black peppercorns

2 bay leaves

For the brown butter/caper sauce:

4 tablespoons unsalted butter

1/3 to 1/2 cup capers, drained and rinsed

1 1/2 to 2 tablespoons red wine vinegar

Fistful of flat leaf parsley leaves, chopped

Salt to taste

Freshly ground black pepper to tasteTo prepare:Place the skate in a large deep skillet over moderate-high heat that can hold the fish in one layer.

Add enough water and vinegar to cover the fish.

Add thyme, salt, peppercorns and bay leaves.

Bring to a simmer and poach, partially covered, for 3 minutes, raise the heat and bring to a rolling boil.

Immediately set the pan off the heat and let it continue to cook until the fish is white, about 5 minutes. With a slotted spatula carefully lift fish out, drain on paper towels, and transfer to warm dinner plates.

Meanwhile, in a nonreactive saucepan over moderate heat, melt the butter until it becomes aromatic (smells like roasted nuts) and turns the color of a brown paper bag about 7 to 8 minutes.

Set the pan off the heat; carefully add capers, vinegar, parsley, and pepper and stir to blend.

Taste and adjust the seasonings.

Spoon the sauce over skate and serve with brown rice pilaf.Spring Salad With Radishes, Herbs, And Greens(Serves 4)5 to 6 whole radishes, scrubbed and trimmed, thinly sliced

4 to 6 spring onions, trimmed and thinly sliced or 1 bunch scallions, sliced

About 1/4 cup fresh dill leaves

About 1/4 cup fresh parsley leaves

About 1/4 cup fresh mint leaves, torn if large

2 cups Baby arugula or watercress leaves

About 2 cups or more green lettuce leaves, torn into bite sized piecesSalad dressing:1 shallot, minced

1 teaspoon Dijon mustard

2 teaspoons white wine vinegar

About 1/3 cup extra virgin olive oil

Sea salt and freshly ground black pepper to taste

About 1/4 cup fresh mint leaves, choppedTo prepare:For the salad dressing, in a small bowl, add shallots, mustard, vinegar, and slowly whisk in oil until blended.

Add salt and pepper.

Taste and adjust the seasonings.

Stir in mint leaves and set aside.

In a bowl, add radishes, onions, dill, parsley, mint, arugula, and lettuce and mix well.

Just before serving, drizzle only enough dressing over the salad until the greens and radishes glisten.

Taste and adjust the seasonings.