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.
Nutrition Facts : Calories 676 kcal, Carbohydrate 18 g, Cholesterol 170 mg, Fiber 1 g, Protein 29 g, SaturatedFat 22 g, Sodium 828 mg, Sugar 1 g, Fat 53 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROASTED SKATE WING RECIPE
A roasted skate wing recipe, in which skate wings are cooked with chilli and capers, adding a piquant kick to this delicate white fish
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oven to 200°C (gas mark 6). Toss the cherry tomatoes and chilli in 1 tbsp of olive oil and roast in a large roasting pan for 10 minutes. Season the skate wings with salt and pepper and then transfer to the roasting pan, moving the tomatoes to one side. Roast for a further 15 minutes or so, or until the flesh can be lifted away from the cartilage.
- Make the dressing by whisking the olive oil, lemon juice, mustard and capers. Pour over the fish and tomatoes. Return to the oven for 2-3 minutes. Season with salt and freshly ground black pepper. Serve with the lemon, tomatoes and pan juices.
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
RAY WITH BUTTERY PARSLEY & CAPERS
This classic way of treating meaty white fish, sometimes called meunière, is so simple - everything's cooked in one pan
Provided by Barney Desmazery
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Tip the flour onto a large plate or dish and season with salt and pepper. Dredge the fish in the flour until completely coated. Place a large frying pan over a high heat and add half the butter. When the butter is sizzling, lay the fish into the pan and cook for 4-5 mins on each side until golden, then transfer the fish to two plates and keep warm.
- Working quickly, place the pan back on the heat with the remaining butter. When it's starting to foam and turn light brown, throw in the capers, then the parsley and sizzle for a moment. Squeeze in the lemon half and simmer everything for a moment longer. Season the buttery sauce in the pan with a touch of salt and pepper, then spoon half over each portion of fish. Serve with mashed potatoes and steamed spinach, and lemon wedges for squeezing over.
Nutrition Facts : Calories 415 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium
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