WARM SKATE SALAD
Steps:
- Bring the court bouillon to a boil in a flameproof roasting pan. Season the skate with salt and pepper. Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, about 1 minute.
- In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette. Arrange in a tall mound in the center of 2 dinner plates.
- As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish. Drape the strips over the salad in a circle, as if making a teepee.
- Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter the coriander and the tomato over all. Serve immediately. For the Court Bouillon: Combine all ingredients in a large saucepan and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months. Yield: 6 cups For the vinaigrette: In a mixing bowl, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up
WARM SKATE SALAD
Steps:
- Bring the court bouillon to a boil in a flameproof roasting pan. Season the skate with salt and pepper. Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, about 1 minute.
- In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette. Arrange in a tall mound in the center of 2 dinner plates.
- As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish. Drape the strips over the salad in a circle, as if making a teepee.
- Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter the coriander and the tomato over all. Serve immediately.
- Combine all ingredients in a large saucepan and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months.
- In a mixing bowl, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week.
WARM SKATE SALAD
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Peel and seed tomato and cut into 1/4-inch dice. In a large deep skillet bring 1 1/2 inches court bouillon to a boil and reserve remainder for another use. Season skate with sea salt and white pepper and poach in court bouillon at a bare simmer until a knife slides easily into natural divisions in the fish, 1 to 2 minutes.
- In a bowl toss mesclun with 3 tablespoons vinaigrette and divide between 2 plates, arranging in tall mounds.
- Transfer skate with a slotted spatula to a cutting board and cut into thin strips, cutting along divisions in fish. Drape skate over salads and drizzle with remaining 2 tablespoons vinaigrette, tossing if desired. Sprinkle tomato and cilantro over salads.
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.
HOT SKATE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut apples into quarters. Cut away and discard peeling, core and seeds. Cut the quarters crosswise into thin slices. There should be about 2 cups.
- Drop tomatoes into boiling water, and let stand 9 seconds. Drain and peel them. Cut tomatoes lengthwise into quarters. Press out and discard seeds and soft inner pulp. Set seeded portions aside.
- Arrange skate wings in one layer in a skillet or casserole, and add the 4 cups of cold water, vinegar, thyme, bay leaf, parsley, salt and peppercorns. Bring to a boil. Remove from heat and let stand 5 minutes.
- Divide each skate wing into large bite-size pieces and put pieces in a bowl. Discard the cooking liquid and spices. Add apples, tomatoes and reserved egg sauce from Chinese cabbage salad recipe, and blend.
- Arrange equal portions of Chinese cabbage salad on each of four large plates. Top with equal portions of hot skate salad and serve.
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