"Fish & Chips"

Provided by Dante Boccuzzi Aureole

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 20 mins
Ready in: 30 mins

Serves:

Ingredients

4 (6-ounce) skate wings, cut into 2-inch strips
2 cup flour
4 eggs, divided
1 box instant potato flakes
1/2 cup mayonnaise
1/2 cup creme fraiche
1/4 cup capers, chopped
1/2 bunch chives, finely chopped
Juice of 2 lemons, divided
Salt and pepper
10 fingerling potatoes or red bliss potatoes, sliced into 1/4-inch rounds
1/4 cup olive oil
2 cup puntarelle greens, frisee or arugula
1/4 cup extra virgin olive oil

Cooking Instructions

METHOD:

Coat the skate with flour, then dip into 2 lightly beaten eggs and coat in the potato flakes.

Boil the 2 remaining eggs in a small pot of boiling water for about 12 minutes, until hard boiled. Shock in ice water, peel and chop finely.

In a small bowl, combine the mayonnaise, crëme fraiche, chopped eggs, capers, chives and juice of 1 lemon. Season with salt and pepper. Set the remoulade aside.

Cook the potatoes in a medium pot of salted boiling water. Cool the potatoes and reserve.

Heat olive oil in a skillet over high heat. Fry the skate wings until golden brown.

In a large bowl combine the potato slices, greens, remaining lemon juice and extra virgin olive oil. Season with salt and pepper. Spoon the remoulade into the center of each plate. Top with the skate. greens and potato mixture.

Round Out the Meal:

With fennel cole slaw.

Kid Friendly:

Substitute shrimp for the skate.