Skate Recipes

 

Skate Wing with Brown Butter

1-2 pounds skate wings, filleted and skinned

4 T unsalted butter

Flour for dusting

1/4 cup white wine

Salt

2 T fine chopped chives, for garnish

 

Directions:

Take the skate wings out of the fridge and salt lightly. Let stand for 15 minutes.

Heat a pan over high heat for 3 minutes. Turn the heat down to medium-high and put in 2 tablespoons butter.

Meanwhile, dredge the skate wings in flour and shake off the excess. Fry in the butter over medium heat, about 2-3 minutes per side. Be careful when turning, their odd muscle structure makes them difficult to flip without breaking.

Remove the skate wings to a warm oven and add the 2 other tablespoons of butter. Cook over medium heat until the butter is a light brown. Add the wine -- it will spatter. Scrape any bits that may have stuck on the bottom and cook off the alcohol, about 2-3 minutes.

Sauce the skate wings, garnish with the chives and serve immediately. This goes well with simple rice dishes or mashed potatoes

 

 

Skate With Green Herb Sauce Recipe

Serves 4

2 tablespoons basil leaves, finely chopped

2 tablespoons chives, finely chopped

2 tablespoons capers, finely chopped

2 tablespoons flat-leaf parsley, finely chopped

1 clove garlic, finely chopped

finely grated zest of 1/2 lemon

juice of 1 lemon, strained

6 tablespoons olive oil

4 skate wings

all-purpose flour, for dusting

Salt and pepper

 

Directions:

Put the basil, chives, capers, parsley, garlic, lemon zest and lemon juice in a bowl. Stir in half the olive oil and season with salt and pepper to taste.

Heat the remaining oil in a frying pan or skillet. Dust the skate wings with flour, season with salt and pepper and add to the pan.

Cook for 4-5 minutes on each side, until the flesh has turned snowy white and is beginning to come away from the cartilage.

Pour the prepared herb sauce over the fish and cook over low heat for another few minutes, then transfer to a serving platter and serve immediately.

 

 

Galician Style Fish

6 tbsps olive oil

1 cup diced onion

1 tsp minced garlic

1 cup tomato (concasse)

2 tsps capers

2 tsps lemon juice

8 tbsps butter (cut into small pieces)

1 tbsp parsley leaves (chopped, sprigs for garnish optional)

1 ½ tsps salt

½ tsp ground white pepper (fresh, pinch)

1 cup flour

1 tsp pimenton

2 skate (wings 6 to 8 ounces)

2 black bass (fillets)

 

Directions:

In a medium size saucepan, heat 3 tablespoons of olive oil over medium-high heat and cook the onions, garlic, tomato and capers for 5 minutes. Add the lemon juice then swirl in the butter little by little to form an emulsion. Add the parsley, season with 1/2 teaspoon salt and a pinch of white pepper. Set aside and keep warm until ready to serve the fish; do not allow to boil or the sauce will separate.

Combine the flour, pimenton, 1 teaspoon salt and 1/2 teaspoon of white pepper in a baking dish. Dredge the skate and the bass fillets in the mixture. In a large saute pan over medium-high heat, add 1 1/2 tablespoons of the remaining olive oil and, when hot, add 2 pieces of skate. Cook for 4 minutes on the first side, then turn and cook an additional 2 minutes on the second side. Remove from pan to a paper towel lined plate. Repeat this process with the remaining 1 1/2 tablespoons of oil and the bass fillets.

Serve the skate and bass hot, drizzled with some of the reserved sauce and garnished with parsley sprigs.