Cornmeal Crusted Skate with Rice Noodle and Pea Salad Lemon Grass Caper Brown Butter Vinaigrette (Ming Tsai) |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) skate wings |
1 cup cornmeal |
salt and black pepper to taste |
canola oil to cook |
lemon grass caper brown butter vinaigrette |
12 ounces of butter |
1/4 cup drained capers |
4 stalks minced lemon grass, white part only |
1/2 cup lemon juice |
2 sliced shallots |
2 tablespoons dijon mustard |
salt and black pepper to taste |
2 cups rice stick noodles, soaked in hot water |
1 cup blanched snap peas |
1 cup blanched snow peas |
8 thai basil leaves, chiffonade |
1 cup red bell pepper, julienne |
juice of 1 lime |
brown butter vinaigrette |
salt and black pepper to taste |
Directions:
1. Season the skate with salt and pepper and dredge in the cornmeal. In a hot nonstick pan add oil and saute skate for about 5 minutes a side until golden brown. Place skate on top of rice noodles. Drizzle with vinaigrette and garnish with pink peppercorns.
2. In a saucepot completely melt butter. On low heat, continue heating butter until a brown color is achieved. This will take about 30 minutes. Quickly deep fry capers in this butter which will puff up, sprinkle with salt and strain on paper towel. Do the same thing with the lemon grass, but place into a tall stainless steel container. The butter should still be hot and brown. Add the juice, shallots and Dijon to the lemon grass. With the blender running, slowly pour the hot butter into the mix to make the vinaigrette. Be careful, the butter will foam up. Add salt and pepper and check for seasoning.
3. RICE NOODLE AND PEA SALAD
4. In a large bowl, toss everything together with the vinaigrette. Season and taste.
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