Best Sautéed Skate Wing Recipes
SAUTéED SKATE WING
Try this technique with any mild, flaky white fish, including sole, tilapia, or turbot, all of which work nicely with the sauce. Brown butter-or buerre noisette, created when butter is cooked until the milk solids turn golden brown-is one of those à la minute (cooked to order) sauces that should be a part of any home cook's repertoire, since it can be altered in countless ways. Nuts are classically paired with browned butter, as their flavors are complementary; citrus juice or wine balances the richness; and other ingredients, such as herbs, provide complexity. Since this recipe is so quick to prepare, you need to have your mise en place at the ready before you heat the pan. Toast and chop the hazelnuts, suprême the citrus, and put salt, pepper, and flour in separate dishes (for seasoning and dredging the fish) set near the stove.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Dredge Heat a large sauté pan over medium-high heat as you season skate with salt and pepper and then dredge in flour, shaking off excess.
- Sauté When pan is hot, add oil and heat until shimmering. Add skate pieces, working in batches to avoid crowding the pan, and sauté until fish is golden brown underneath, 1 1/2 to 2 minutes. Carefully turn pieces over with a fish spatula and reduce heat to medium. Cook until fish is uniformly opaque and browned on the other side, about 1 1/2 minutes more. Transfer to a plate and cover to keep warm.
- Brown butter Wipe pan with paper towels and set over medium-low heat. Drop butter pieces into pan and swirl constantly (to cook evenly) until butter is melted and golden brown, 30 to 60 seconds. Stir in thyme and citrus juices; the butter will spatter a bit. Add hazelnuts, then remove from heat.
- Serve Divide skate pieces among plates, arrange three grapefruit segments over each serving, and drizzle evenly with hazelnut brown butter. Serve immediately.
- Skate is a type of ray fish, with flat pectoral fins (called wings) that give it a batlike appearance. The wings are the most desirable part of the fish, with a delicate, flaky texture. They are most commonly sautéed and served with brown butter and capers.
SAUTEED SKATE WING W/ WHITE CORN SUCCOTASH AND GOOSEBERRY PUREE
Steps:
- Succotash: Start by gently peeling the husk from the corn, removing the hairs but keeping the husk in tact. Rub ear with olive oil, salt and pepper. Return husk to original form. Preheat oven to 350 degrees and bake corn for 20 to 30 minutes. Remove from oven and cut kernels from cobb, reserve. Blanch fava beans in salted water for 3 to 5 minutes, shock in cold water and remove shell. Cut pear tomatoes in half and mix with corn and beans. Remove stems from morels and cut into 1/4's. Start a saute pan with about 2 Tbsp. olive oil, add morels first and lightly saute for 2 to 3 minutes. Add rest of the ingredients and cook until all ingredients are tender. Season with salt and pepper. Gooseberry Sauce: Slowly simmer gooseberries, rice wine vinegar, and sugar in a small sauce pan. With a spoon, gently mash berries until mixture is smooth. Strain sauce, reserve. Skate Wing: Season with salt and pepper. Heat a saute pan with olive oil. Saute skate wing on flesh side first, about 3 minutes on both sides. Add butter to finish.
LLOYD FEIT SAUTEED SKATE WING WITH KALE AND HOT PEPPER BEURRE BLANC
Lloyd Feit's Cafe Loup is a traditional French bistro on West Thirteenth Street, a few blocks from Greenmarket. Bistro is an overused word these days, but Lloyd was "bistroing" 15 or 20 years ago, long before anyone else. Customers comment on his beautiful art collection and his authentic French food. Although you can find skate year-round, Lloyd serves it with kale on his winter and fall menus.
Provided by Food Network
Categories main-dish
Yield 6 servings
Number Of Ingredients 21
Steps:
- Kale: Heat the vegetable oil in a wok over high heat, add the garlic, and stir fry for 1 minute until golden. Add the kale, soy sauce, chicken stock, sugar, salt, and pepper and cook, stirring until wilted, about 5 minutes. Sprinkle with sesame oil. Keep warm.
- Beurre blanc: Combine the wine and shallots in a small saucepan over high heat. Boil until very reduced and almost dry. Remove from the heat, slowly whisk in the butter, and season with salt and pepper. Strain through a fine sieve and stir in the sliced chile. Keep warm.
- Skate: In a large bowl, pour the milk over the skate. Cover and refrigerate for 30 minutes. Remove the fish from the milk, toss together the flour, salt, and pepper, and coat the fillets in the flour.
- Heat the oil in a large skillet over medium-high heat. Cook the skate in batches, until nicely golden on both sides, about 5 minutes, turning once.
- Divide the kale among 6 dinner plates. Place the skate on top and drizzle with beurre blanc.
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