1491. SAUTEED SKATE with RADICCHIO, BACON and BALSAMIC BROWN BUTTER

4 ounce skate wing fillets, skin and cartilage removed, about 8 each
Kosher salt
pepper
2 tablespoon olive oil
1/4 cup quick-mixing all-purpose flour
6 slices bacon, diced
1 head radicchio, washed, dried and cut into 1-inch squares
1 tablespoon parsley, chopped
4 tablespoon butter
4 tablespoon balsamic vinegar

Season the fish with salt and pepper to taste and then dust lightly with flour. Heat a large sauté pan over medium heat with 2 Tablespoons olive oil. Sauté the skate until golden and cooked through, turning once, about 3 minutes each side. Transfer the skate to a platter and keep warm, loosely covered.

Add bacon to pan and cook slowly, stirring occasionally, until fat is rendered and bacon is crisp. Add radicchio to pan, and cook, stirring, until it begins to wilt. Season the mixture with pepper and salt to taste if necessary. Stir in chopped parsley and keep warm while you make the brown butter sauce.

In a small saucepan, melt butter over medium-low heat and cook until butter solids are lightly browned and fragrant. (Watch carefully to make sure butter does not burn). Remove from the heat and carefully add balsamic vinegar. To serve, divide the bacon-radicchio mixture among four warmed plates. Place fish on top and drizzle butter-balsamic sauce on fish and around the plate.


bacon recipe courtesy of: Brian Bistrong, Executive Chef, The Harrison, 355 Greenwich Street, New York, New York 10013, 212-274-9310