Skate Wings With Cabbage And Spring Onions Recipes

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

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.

Steps:

• Rinse the fish and pat dry. Combine the onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover and bring to the boil over high heat. As soon as the water boils, remove the pan from the heat. Remove one cup of cooking liquid to a small saucepan. Cover the skillet again and let it sit off the heat until the fish is cooked through, about 10 minutes.
• At the same time, place the cabbage in a steamer and steam until cooked through, about 10 minutes.
• To prepare the sauce, bring the reserved one cup of cooking liquid to a boil over high heat and reduce by more minute. Swirl in the butter and keep the sauce warm over very low heat.
• To serve, drain the skate on a towel and remove the skin from both sides. Place two cabbage slices on each of four warmed dinner plates and place the skate on top of the cabbage. Spoon the sauce over the fish, sprinkle with the raw onions or scallions and serve immediately.

Steps:

• Vinaigrette: Combine 2 tablespoons of olive oil with the ginger, lemongrass and shallots in a large sauce pot over medium heat, and cook, stirring until the vegetables are soft and translucent, about 3 to 5 minutes. Meanwhile, combine the vegetable stock with the ginger, lemongrass and shallot trimmings in a sauce pot over medium heat (the scraps will infuse the stock with even more flavor). When the sauteed vegetables are ready, strain the stock into the pot, then add the fish sauce, hot pepper sauce, soy sauce, thyme, lime juice, balsamic vinegar and peppercorns to the pot. Bring the liquid to a very low simmer, and cook for 5 minutes. Turn off the heat and whisk in the remaining olive oil. Remove the pot from the burner and set aside until cool. You may store the vinaigrette in an airtight container for up to 1 week in the refrigerator.
• Skate: Preheat the oven to 275 degrees. Slice the tops and bottoms from the turnips and peel away the outer skin. Using the julienne blade on a mandolin (or a very sharp knife), julienne the turnip, slicing it into very thin, match-stick size pieces. Set aside.
• Spread the almonds on a non-stick sheet pan, and toast in the middle of the oven for 10 to 12 minutes, or until you can just begin to smell them toasting. Remove the pan from the oven and transfer the almonds to a plate or bowl. Set aside.
• Place a large, non-stick saute pan over medium-high heat. As it warms, brush the skate on 1 side with the softened butter. Season with salt and pepper, and add the skate to the hot pan, buttered-side down. Season again with salt and pepper. Let the skate sear without moving it, so the fish forms a crispy brown crust. When well browned, turn the skate and brown on the other side.
• While the skate is searing, warm another medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, swirl to coat the bottom, and add the turnips and snow peas to the pan. Season with salt and pepper and cook, tossing frequently so that the vegetables cook evenly until crisp-tender. After 30 seconds, add the snow pea shoots. Toss, add the almonds, and remove from heat and mound in the center of 4 warm dinner plates. Top each with 1 piece of skate. Mix the vinaigrette well and ladle over the top of the fish, scattering the dressing and seasonings over the flesh. Serve.

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.