I seasoned the skate wing with salt and pepper and dredged it in wondra flour. I heated a small skillet with rapeseed oil until it began to smoke. I placed the skate in the pan and pressed down on it with a spatula to keep it from curling up on itself. Once the fish was nicely browned on one side I flipped it and added some butter to the pan. I spooned the butter over the fish while the other side cooked. I removed the skate from the pan and drained it on paper towels.
I fried the capers and the fingerling potatoes in the same pan that the fish was cooked in. I had prepared the potatoes by roasting them in kosher salt and breaking them into pieces once they cooled.
I sauteed the fennel and leeks in olive oil to caramelize them before adding chicken stock and braising them til they were soft.
I made the sauce by cooking butter in a hot skillet to brown it. I mixed lemon juice and heavy cream together in a container with a stick blender. With the blender running I drizzled in the browned butter to create the emulsion.
I finished the plate with fennel fronds, nasturtium leaves
Skate Wing - Ippolito's
Organic Fingerling Potato - Root Mass Farm
Organic Nasturtium Leaves and Flowers - My Garden
Leeks and Fennel - Blooming Glen Farm