½ teaspoon champagne vinegar
1¼ teaspoons extra virgin olive oil
Pinch of sugar
Salt and pepper
½ cup tomato, seeded, meat only, skin on, julienne
¼ cup red onion, julienne
¼ cup fennel, julienne
½ cup haricot vert
Garlic potato chips
3 Idaho potatoes, peeled
1 tablespoon garlic; minced
4 tablespoons pomace olive oil, plus more for frying
1 tablespoon fresh parsley, chopped
Salt and pepper
2 pieces of skate, 7-8 ounces each
2 tablespoons oil
4 tablespoon unsalted butter
Fresh parsley, for garnish
½ cup capers
1 lemon, cut into supremes (sections)
For the salad: In a bowl, mix equal parts uncooked julienne red tomato, red onion, fennel and cooked green beans. Toss in vinaigrette and reserve. Note: Haricot vert will change color if salad is not used immediately. Toss haricot at the very last minute
For the chips: Thinly slice potatoes to 1/16 inch lengthwise on a mandolin. Soak slices in water to remove starch. Dry potato slices with a kitchen towel or salad spinner.
Heat oil in a deep skillet to 360 degrees. Fry the potatoes until light golden brown and crispy. Place in a large bowl.
In a saute pan over medium high heat, add 4 tablespoons olive oil and minced garlic and fry until fragrant. Toss olive oil and garlic into the bowl with the potatoes and sprinkle with chopped parsley. Season with salt and black pepper.
For the skate: Season the skate with salt and pepper and coat lightly with flour, shaking off excess. Next, warm 2 tablespoons of oil in a nonstick pan and saute skate on one side for 2 minutes. Turn fish over and cook for an additional 2 minutes and then remove from pan, repeating with each additional piece of fish.
Place lemon supremes and capers in a small bowl; drain oil from pan and add to lemon caper mix. To the pan, add 4 tablespoons unsalted butter; melt and pour over fish.
Arrange lemon supremes evenly over fish, and sprinkle fish with parsley. Finally, plate the skate with garlic potatoes, vegetable salad and serve.
Chef Bruce Williams, Mon Ami Gabi, Oak Brook