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Name: Skate Wings with Cabbage And Leeks
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 6 tb Unsalted butter; chilled,; 2 lg Yellow onions; halved; Salt to taste; (or 2 tblspns dried thyme;; 1 Cloves and crushed; Black Pepper freshly ground; 1/3 c Best-quality sherry wine; 1/2 sm Savoy cabbage head; cut; 1 bn Fresh thyme; chopped; 1 Garlic head; separated into; 4 Skate wings; Into eighths; Sauteed in butter; Cut into small pieces; 2 md Leeks; white, pale green

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INGREDIENTS

6 tb Unsalted butter; chilled,
2 lg Yellow onions; halved
Salt ; to taste
(or 2 tblspns dried thyme;
1 Cloves and crushed
Black Pepper ; freshly ground
1/3 c Best-quality sherry wine
1/2 sm Savoy cabbage head; cut
1 bn Fresh thyme; chopped
1 Garlic head; separated into
4 Skate wings
Into eighths
Sauteed in butter
Cut into small pieces
2 md Leeks; white, pale green

INSTRUCTIONS

Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small,non-reactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes. Meanwhile steam the cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat. To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately. This recipe yields 4 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4817 broadcast 03-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Suggested Wine: Manzanilla La Gitana Sherry Recipe by: David Rosengarten

NOTES

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Skate Wings with Cabbage And Leeks

6 tb Unsalted butter; chilled,
2 lg Yellow onions; halved
 Salt to taste
 (or 2 tblspns dried thyme;
1 Cloves and crushed
 Black Pepper freshly ground
1/3 c Best-quality sherry wine
1/2 sm Savoy cabbage head; cut
1 bn Fresh thyme; chopped
1 Garlic head; separated into
4 Skate wings
 Into eighths
 Sauteed in butter
 Cut into small pieces
2 md Leeks; white, pale green

Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and  pepper in a large, deep skillet. Add the skate wings and cover with cold  water. Cover and bring to a boil over high heat. As soon as water boils,  remove pan from heat. Remove 1 cup of the liquid into a small,non-reactive  saucepan and set aside. Cover the skillet and set aside until the fish is  cooked through, about 10 minutes. Meanwhile steam the cabbage until cooked,  about 10 minutes. Bring the reserved cup of liquid to a boil over high  heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil  for another minute. Swirl in the butter a few pieces at a time, and keep  the sauce warm over very low heat. To serve, drain the skate on a towel.  Remove the skin from both sides. Place 2 wedges of cabbage on each of 4  warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the  fish, sprinkle with leeks and serve immediately. This recipe yields 4  servings.    Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -  (Show # TS-4817 broadcast 03-27-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-19-1998    Suggested Wine: Manzanilla La Gitana Sherry    Recipe by: David Rosengarten

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 1.6mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.