Ingredients

• 4 medium skate wings, boned and skinned
• Coarse salt and freshly ground black pepper
• 2 tablespoons Dijon mustard
• 2 cups panko (Japanese bread crumbs)
• 1/2 bunch parsley leaves, roughly chopped
• 1/4 bunch chives, cut into 1/4-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter, cut into small pieces
• 12 sprigs chervil
• 16 tarragon leaves
• 12 flat-leaf parsley leaves
• 1 lemon, juiced
• Sea salt, for seasoning
• Horseradish Mashed Potatoes, recipe follows
• Beet Salad, recipe follows
• 3 Idaho potatoes, peeled and halved
• Coarse salt and freshly ground black pepper
• 1 cup heavy cream
• 6 tablespoons unsalted butter
• 2 tablespoons prepared horseradish
• 1 large red beet, cooked, peeled, and cut into 1/4-inch pieces
• 1 large yellow beet, cooked, peeled, and cut into 1/4-inch pieces
• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon caraway seeds, toasted and coarsely chopped
• Coarse salt and freshly ground pepper

Instructions

1. Season skate with salt and pepper. Lightly brush both sides with mustard. Combine in a medium bowl, panko, parsley, and chives. Coat skate with panko mixture. Heat oil and butter in a large non-reactive saute pan over medium heat. Add skate and saute until golden brown, about 2 to 2 1/2 minutes on each side. In a small bowl, combine chervil, tarragon, and parsley. Drizzle with lemon juice. Season with sea salt. Spoon potatoes into center of each plate. Top with a skate wing. Place beets around skate and garnish with herb mixture.
2. Heat oven to 350 degrees F. Place potatoes in a large saucepan, and cover with cold water by 2 inches; add salt. Bring to a simmer. Cook until potatoes are fork tender. Drain the potatoes and place on a baking sheet in the oven until completely dry, about 5 to 7 minutes. Place the cream and butter in a small saucepan set over medium-high heat. Pass the potatoes through a food mill fitted with the fine disk into a medium bowl. Add cream mixture; stir to combine. Fold in horseradish, and season with salt and pepper. Yield: 4 servings
3. Place beets in 2 separate bowls. In a small bowl, whisk together vinegar and olive oil. Add caraway seeds, salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap and chill overnight. Yield: 4 servings