Sautéed Skate Wing Food

SKATE WING WITH BROWN BUTTER

Steps:

• Gather the ingredients.
• Set the oven to warm or the lowest temperature. Have a baking sheet or oven-safe platter ready for the fish. Remove the skate wings from the refrigerator and salt lightly. Let stand for 15 minutes.
• Heat a skillet over high heat for 3 minutes. Turn the heat down to medium-high and add 2 tablespoons of butter to the pan.
• Meanwhile, dredge the skate wings in flour and shake off the excess.
• Fry in the butter over medium heat, about 2 to 3 minutes per side. Be careful when turning the fish, as their odd muscle structure makes them difficult to flip without breaking.
• Transfer the skate wings to the baking sheet and place in the warm oven.
• Add the 2 remaining tablespoons of butter to the skillet. Cook over medium heat until the butter is light brown in color. Keep a close eye on the pan as this will not take too long, and you don't want the butter to burn.
• Add the wine to the skillet (it will splatter, so be careful). Scrape up any bits that may have stuck to the bottom of the pan and cook off the alcohol, about 2 to 3 minutes.
• Plate the fish and pour the sauce over the skate wings. Garnish with the chives and serve immediately.

LLOYD FEIT SAUTEED SKATE WING WITH KALE AND HOT PEPPER BEURRE BLANC

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.

SKATE WINGS WITH CABBAGE AND LEEKS

Steps:

• Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small nonreactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes.
• Meanwhile steam the cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat. To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately.
• Wine: Manzanilla La Gitana Sherry

SAKE STEAMED SKATE WING WITH NAPA CABBAGE

Steps:

• Ponzu: Combine all of the ingredients in a small, non-reactive saucepan. Bring to a boil. Remove from the heat, strain and discard zest. Keep warm.
• Yuzu Vinaigrette: Whisk all of the ingredients together in a small mixing bowl and set aside.
• Steaming Liquid: Place all of the ingredients in a large saucepan (large enough to keep the dashi kombu flat.) Bring to a boil over medium heat. Remove from the heat and set aside for 30 minutes. Remove the kombu and reserve both the liquid and the kombu.
• Put the steaming liquid in the bottom of your steamer and bring to a boil. Cut the kombu in half. Place 1 sheet of the kombu on the perforated pan of your steamer. Arrange the skate wingson the kombu. Cover with the other piece of the kombu. Set the perforated pan over the boiling liquid, and cover with a lid. Steam for 4 or 5 minutes over high heat.
• Meanwhile, cook the cabbage. Heat the oil in a sautepan, add the cabbage, and stir-fry until the edges of the cabbage just start to brown. Add the garlic and stir-fry for about 10 seconds. Remove from the heat and lightly season with salt and pepper.
• Divide the cabbage among 4 large, hot serving bowls. Place a skate wing on each cabbage mound. Spoon the Ponzu over the skate. Toss the garnish greens together and then mound them on top of the skate. Sprinkle with the Yuzu vinaigrette and sesame seeds.

SKATE WINGS WITH BROWN BUTTER, PRESERVED LEMON AND ALMOND SAUCE WITH WILTED RED SWISS CHARD WITH RAISINS

Steps:

• Heat oil in a large saute pan over medium high heat. Season skate with salt and pepper and dredge the skate on 1 side in the flour and tap off the excess. Sear the skate flour-side down until golden brown. Turn over and continue cooking for 2 to 3 minutes.
• Remove the skate to a plate, wipe out the pan, and return over high heat. Add the butter and cook until golden brown, add the preserved lemons, almonds and parsley, season with salt and pepper and immediately pour over the fish.
• Serve with Wilted Swiss Chard with Raisins.
• Bring 3 quarts of water to a boil in a medium non-reactive saucepan. Add lemons and cook for 3 to 4 minutes. Drain, plunge into cold water, let cool then drain again. When cool enough to handle, cut each lemon into quarters.
• While the lemons are cooling, prepare the brine. In a medium non-reactive saucepan combine 6 cups of water, the salt, cinnamon, coriander and peppercorns. Bring the mixture to a boil over high heat and cook until the salt has melted. Tightly pack the lemons into hot, dry, sterilized jars with lids.
• Ladle in the hot brine, including the spices, to within 1/2 inch of the rims. Add the olive oil and cover with the lids. Store in a cool, dark place. Let stand for 2 months before using. Once opened, store in the refrigerator.
• Heat olive oil and butter in a large saute pan over medium high heat. Add the onions and cook until soft. Add the Swiss chard and currants, season with salt and pepper and cook until the chard is wilted. Remove from the heat and stir in the vinegar.

SKATE WINGS WITH GRENOBLE SAUCE

Steps:

• Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.
• In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.
• Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley.
• Add the fish back into the sauce and simmer for 2 to 3 minutes.
• In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes.
• To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.

PAN-FRIED SKATE WINGS WITH CAPERS

Steps:

• Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
• Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
• Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.

CRISPY SKATE WITH CAULIFLOWER, BACON, CAPERS, AND CROUTONS

Steps:

• For cauliflower:
• Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add cauliflower to drippings in skillet and sauté until crisp-tender and beginning to brown, about 5 minutes. Add tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavors. Remove from heat.
• For skate:
• Whisk rice flour, Cream of Wheat, and herbs in large shallow bowl to blend. Sprinkle fish with salt and pepper. Coat fish on both sides with flour mixture. Heat oil in another heavy large skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, about 3 minutes per side.
• Rewarm cauliflower mixture over medium heat. Mix in bacon and croutons. Season to taste with salt and pepper. Spoon cauliflower mixture into center of 2 plates; top with fish.
• *Available at some supermarkets, specialty foods stores, and natural foods stores.

SAUTéED SKATE WING

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.