Cook, stirring often, for 5 minutes. Add the wine, cover the pan, and cook for 10 minutes. 3. Add the cream and half the leeks to the parsnips. Return the pan to medium heat. Bring the cream to a ...

Spoon the parsnip puree onto plates and top with the skate. Drizzle the butter-almond sauce over the fish and serve. "I don't pour a lot of local white wine," says Frank. By local he means Napa ...