Recipe Courtesy of Ming Tsai

Season the skate with salt and pepper and dredge in the cornmeal. In a hot nonstick pan add oil and saute skate for about 5 minutes a side until golden brown. Place skate on top of rice noodles. Drizzle with vinaigrette and garnish with pink peppercorns.

LEMON GRASS CAPER BROWN BUTTER VINAIGRETTE

12 ounces of butter
1/4 cup drained capers
4 stalks minced lemon grass, white part only
1/2 cup lemon juice
2 sliced shallots
2 tablespoons Dijon mustard
Salt and black pepper to taste

In a saucepot completely melt butter. On low heat, continue heating butter until a brown color is achieved. This will take about 30 minutes. Quickly deep fry capers in this butter which will puff up, sprinkle with salt and strain on paper towel. Do the same thing with the lemon grass, but place into a tall stainless steel container. The butter should still be hot and brown. Add the juice, shallots and Dijon to the lemon grass. With the blender running, slowly pour the hot butter into the mix to make the vinaigrette. Be careful, the butter will foam up. Add salt and pepper and check for seasoning.

RICE NOODLE AND PEA SALAD

2 cups rice stick noodles, soaked in hot water
1 cup blanched snap peas
1 cup blanched snow peas
8 Thai basil leaves, chiffonade
1 cup red bell pepper, julienne
Juice of 1 lime
Brown butter vinaigrette
Salt and black pepper to taste

In a large bowl, toss everything together with the vinaigrette. Season and taste.

Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 45 minutes
Difficulty: Easy