The classic way to cook skate wing is to sautee it in brown butter, which I did here, first dusting it in wondra flour. You simply toss some cold butter in a pan on medium to high heat, wait til it browns and put the skate in. Cook the fish for about 3 minutes on each side, basting it with the butter the whole time. Remove the fish with a long spatula and let it rest on a paper towel for a minute.
Lyonnaise potatoes are traditonally thin sliced and cooked with oinons and parsley in either butter or oil until crispy. They are the French version of home fries. I omitted the parlsey and used leeks instead.
The sauce is made by emulsifying the browned butter left over from cooking the skate with some fresh squeezed Valencia orange juice and a splash of sherry vinegar. The fish is topped with candied orange peel, cooked in simple syrup with chili flakes.