Best Roast Skate With Malted Caramelized Garlic Sauce Recipes
ROAST SKATE WITH MALTED, CARAMELIZED GARLIC SAUCE
Skate is a lovely ray type fish. This is a quick simple way to prepare it that comes out very tasty and looks very nice plated up. Since Skate's something not everyone knows how to make you'll impress people. I read online that skate improves when left to stand refrigerated for a day or two. As it matures, the flesh becomes firmer and more palatable. When purchased, it has usually been aged slightly.
Provided by Mirdreams
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- To make the sauce take a small saucepan and fry the garlic in 3 tbsp of olive oil until it is dark nutty brown in colour.
- Add the vinegar and a pinch of paprika.
- Bring to the boil and reduce by half.
- Season well with salt & pepper and remove from heat.
- Drizzle the remaining olive oil into the pan to cover the bottom of large oven safe pan and heat on the stove top until very hot (I like to use cast iron).
- Season the skate with salt & pepper on both sides.
- Turn off the heat and slide in the skate, being careful of oil splatter.
- Put the skate into the oven for about 10 minutes or until cooked through.
- Remove and serve immediately with the warmed sauce spooned over the fish and a sprinkling of paprika.
- Note that you can make the sauce while you do the skate but you should start the sauce first (when you start preheating the oven would work well) since the garlic takes a while to caramelize without burning.
Nutrition Facts : Calories 312.2, Fat 33.8, SaturatedFat 4.7, Sodium 2.8, Carbohydrate 2.2, Fiber 0.1, Sugar 0.2, Protein 0.4
BAKED SKATE
Skate (or ray) is a delicious, yet underused, fish. The flesh is creamy white, with a texture all its own; it's not flaky like most fish, but comes apart in long shreds when cooked. Don't be put off by the cartilage, and don't try to remove it before cooking. After it's done, the flesh can easily be lifted off the fan-like skeleton. I like this served with a colorful mix of sauteed vegetables and pasta.
Provided by Carolyn Bunkley
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl.
- Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture.
- Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook.
- Carefully move to a serving platter and garnish with lemon slices and dill sprigs.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 17.4 g, Cholesterol 89.9 mg, Fat 15.6 g, Fiber 6.6 g, Protein 36.2 g, SaturatedFat 4.1 g, Sodium 624.9 mg
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