The Beets and Skate:
2 beets (about 10 ounces, total)
4 tablespoons red wine vinegar
� teaspoon salt
� teaspoon freshly ground black pepper
? teaspoon sugar
6 cups water
1 large wing of skinned skate (about 1 ? pounds)
Caper Sauce:
3 tablespoons chopped red onion
2 tablespoon coarsely chopped scallions
1 tablespoon capers, drained
2 tablespoons Curried Oil(see link)
1 tablespoon red wine vinegar
� teaspoon salt
� teaspoon freshly ground black pepper
Garnish Oils:
4 teaspoons Curried Oil
4 teaspoons Cilantro Oil (see link)


1. To make the beets: Place the beets and cold water to cover in a saucepan and bring to a boil. Reduce the heat to low, cover, and boil gently for 1 hour, or until the beets are tender. Drain, reserving 1/3 cup of the cooking liquid. When the beets are cool enough to handle, peel and cut them into �-inch strips. Add them to the reserved cooking liquid and set aside.
2. Just before serving time, drain the beets, reserving the liquid again. Toss the beets with 1 tablespoon of the vinegar, � teaspoon of the salt, the pepper, and the sugar.
3. To cook the skate: Bring the water to a boil in a large saucepan. Stir in the remaining 3 tablespoons of vinegar and ? teaspoon of salt. Add the skate, bring the mixture back to a boil, cover, reduce the heat to low, and boil gently for 15 minutes.
4. Caper Sauce: Combine all of the ingredients in a bowl. Set aside. 5. To serve: Divide the beets among 4 plates, mounding them in the centers. Remove the skate from the poaching liquid, separate the flesh from the bones, and divide it among the 4 plates, arranging chunks of it on top of the beets. Spoon the caper sauce over each salad. Spoon about 1 ? tablespoons of the reserved beet juice around the fish, and sprinkle each serving with 1 teaspoon each of the curried and cilantro oils. The oils and beet juice will run slightly, creating a beautiful design on each plate. Serve immediately.

Poaching skate in acidulated water, as Jacques Pepin does here, is a traditional cooking method for this moist, tender fish. To dress the skate and beets, Jacques uses one of the great creations of nouvelle cuisine: flavored oils, which add flavor and color without adding the fat and calories of classic sauces.

Skate with Beets and Flavored Oils
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