Thanks for joining for this Dish of the Day!

This week we're featuring recipes made by Mitch Prensky from Supper restaurant, brought to you by Gerhard's Appliances.

Please click on the video to view Chef Mitch preparing this week's dish, then link here to see what else he's cooking up at Supper.

Here are the recipes from this Dish of the Day!

Skate

•4, 4oz pieces of skate
• Almond emulsion
• Green olive tapenade
• Shellfish salad
• Almond Emulsion
• 1 bunch of parsley
• 3 egg yolks
• 1 cup vegetable oil
• Almond oil to taste

Blanch parsley in salted water for 7-8 minutes. Chill in ice water, squeeze out excess water and puree in a blender to make a green puree. Place egg yolks in a blender in a blender with green puree. Begin to blend. Add oil slowly to make a mayonnaise. Finish with almond oil and salt to taste.

Green Olive Tapenade
• 2 cups pitted green olives
• 1 large jalapeño
• 2 garlic cloves

Broil jalapeno and garlic until dark all over. Place in a blender with the green olives. Puree adding enough oil to make it smooth. Finish with lemon juice to taste.

Shellfish Salad
• 4 squid cut into rings
• 24 clams
• 1 cup cooked cranberry or white beans
• 1 ½ cup sundried tomatoes
• 1 tbsp minced shallot
• 1 tbsp minced chives
• 1tbs lemon juice
• ¼ cup extra virgin olive oil
• 4 handfuls mache lettuce

Steam clams open with a small amount of water. Remove clams from shells, collect all liquid, strain and reduce the liquid to almost dry. Add shallot, chive, lemon juice and olive oil to clam juice to make a vinaigrette. Grill squid and clams in a hot pan until they begin to brown. Add to bowl with vinaigrette along with the beans and sundried tomatoes.
Cook skate in a brown butter. Drizzle plate with the two sauces. Plate the skate. Put shellfish salad on top. Gently dress mache in same bowl as the shellfish and place on top.

Recipes by Mitch Prensky from Supper restaurant