She Strengthens

Savoring the Flavors of the Sea

Our sustainably sourced skate, carefully selected from Sea to Table, is a culinary delight. This mild, white, flaky fish is elevated to new heights when paired with Chef Elana’s fresh caper sauce and a rich paprika aioli that will leave you wanting more.

A Harmonious Balance of Flavors

To create this mouthwatering dish, we’ve combined the delicate flavor of skate with the earthy sweetness of roasted fingerling potatoes and sunchokes, also known as Jerusalem artichokes. The subtle tang of parsley and the pungency of garlic add depth to the dish, while the smokiness of paprika and the brightness of lemon juice bring everything together.

Easy to Prepare, Impressive to Serve

This recipe yields 2 servings and can be prepared in just 50 minutes, with only 20 minutes of active cooking time. The result is a beautifully presented dish that’s sure to impress your dinner guests.

Gather Your Ingredients

• 2 skate wings
• 1 lemon
• 8 ounces fingerling potatoes
• 6 ounces sunchokes (Jerusalem artichokes)
• 1/4 bunch flat-leaf parsley
• 1 garlic clove
• 1 1/2 tablespoons olive oil
• Kosher salt
• Black pepper
• 2 packets (2 tablespoons) mayonnaise
• 1/4 teaspoon smoked paprika
• 2 packets (about 2 tablespoons) unsalted butter
• 1/4 cup white wine
• 2 tablespoons capers

Step-by-Step Instructions

1. Preheat and Prepare
   Heat your oven to 425°F. Rinse the skate and pat it dry with paper towels. Halve the lemon and rinse the potatoes and sunchokes. Cut the potatoes in half lengthwise and the sunchokes into 1-inch pieces. Rinse the parsley, pick the leaves, and discard the stems. Mince the garlic.

2. Roast the Vegetables
   Toss the potatoes and sunchokes with 1 tablespoon olive oil on a baking sheet. Season with salt and pepper, and arrange in a single layer, cut-side down. Roast in the oven until golden brown and tender, about 20 minutes.

3. Prepare the Aioli
   In a small bowl, combine mayonnaise, paprika, garlic, and juice of 1/2 lemon. Taste and adjust the seasoning as needed.

4. Cook the Skate
   Season the skate on both sides with salt and pepper. Heat 1 packet (about 1 tablespoon) butter and 1/2 tablespoon olive oil in a medium pan over medium-high heat. When the butter is foamy, add the skate and cook until golden brown and cooked through, about 2 minutes per side. Remove from the pan and set aside.

5. Create the Sauce
   Return the pan to medium heat and add white wine, capers, and 1 squeeze lemon juice. Cook until the liquid has reduced by half, about 5 minutes. Remove from heat and stir in parsley and remaining butter. Taste and adjust the seasoning as needed.

6. Serve and Enjoy
   Divide the skate with sauce, potatoes, and sunchokes between 2 plates. Serve the aioli alongside the potatoes and sunchokes for dipping.