Roasted Skate Wing with Brown Butter and Potatoes

• 1 pound Piccolo potatoes
• 4 (6-ounce) fillets peeled skate wing, bone in
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 6 tablespoons unsalted butter
• 1/4 cup white wine
• 2 tablespoons chopped fresh parsley

1. Preheat the oven to 400F.
2. Place the potatoes in a large pot and cover with cool water by 1 inch.
3. Bring to a boil and cook for about 15 minutes, or until just tender when pierced with a knife.
4. When the potatoes have cooked for about 10 minutes, season the skate wing fillets with salt and pepper.
5. Place a large, ovenproof saute pan over high heat and add the olive oil.
6. When the oil is just smoking, add the skate wings and place a small weight, such as a heavy pot lid, on top.
7. Cook for 3 minutes on the first side, or until golden brown.
8. Remove the weight, flip the fillets, and place the pan in the oven.
9. Roast for 4 to 5 minutes, or until the flesh easily flakes off the bone.
10. Drain the potatoes and reserve.
11. Melt the butter in a saute pan over medium heat and continue cooking until the butter turns nut brown and becomes quite fragrant.
12. Be careful that it doesnt burn; the line between nutty and black is a fine one.
13. Immediately pour in the wine and swirl to combine.
14. Decrease the heat to low and add the potatoes to the pan, cooking gently until warmed through.
15. Season to taste with salt and pepper.
16. Add the parsley, toss, and spoon the mixture over the skate.
17. Serve.

potatoes, skate wing, kosher salt, extravirgin olive oil, unsalted butter, white wine, parsley

Taken from www.epicurious.com/recipes/food/views/roasted-skate-wing-with-brown-butter-and-potatoes-383924 (may not work)