Brown Butter Pinot Noir And Black Olive Sauce With Skate

• 2 tablespoons unsalted butter
• 2 medium shallots
• 3/4 cup Pinot Noir
• 1/4 cup clam juice
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 2 cloves garlic
• 1/4 cup pitted, oil-cured black olives
• 2 tablespoons olive oil, plus more to cook the skate
• Flour, as needed
• Coarse salt
• two 1/2-pound filet skate

1. In a small saucepan over medium heat, melt butter then add in shallots. Cook until the shallots start to brown, then add the wine and simmer over medium-high heat until the wine is reduced to roughly 1/2 cup. Lower the heat and the clam juice, then cook until the liquid is reduced to 1/2 cup.
2. In a food processor, puree the sun-dried tomatoes with the garlic until nearly smooth. (If you prefer less of a garlic taste, cook the garlic along with the shallots in the red wine sauce, then puree with the tomatoes.) Add the olives and pulse to combine, then add 2 tablespoons of olive oil. Discard the shallots from the wine reduction, then add the reduction to the paste and pulse to combine. Serve with any white fish or chicken, or keep in an air-tight container in the refrigerator for up to 1 week.
3. Place enough flour in a shallow plate to cover it completely, then add salt and pepper to taste. Place a filet of skate in the plate so that it is completely covered in a light layer of flour. Pan-fry it in a hot pan with olive oil, about 3 minutes on each side. Repeat with each filet. (As the man at the fish market said to me, "Skate and pinot noir are a match made in heaven.")

unsalted butter, shallots, clam juice, tomatoes, garlic, black olives, olive oil, flour, salt, filet skate

Taken from food52.com/recipes/38714-brown-butter-pinot-noir-and-black-olive-sauce-with-skate (may not work)