Baked Skate Recipes

SKATEBOARD CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom only of 13x9-inch pan. Generously grease bottom only of 1 (9-inch) round pan. Place paper baking cup in each of 12 regular-size muffin cups.
• Make each cake mix separately as directed on box using water, oil and eggs. Pour one prepared batter into the 13x9-inch pan. Pour half of the second prepared batter into the round pan. Divide remaining batter evenly among 12 muffin cups. Bake each as directed on box. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Use cakes for skateboard; wrap and store cupcakes for future use.
• Cut the round cake in half vertically so you have two half circles. Place 13x9-inch cake on large cake platter or cake board. Frost short ends of cake. Place round cake halves on each short side of the 13x9-inch cake to make a skateboard shape. Use 1 cup of frosting to thinly coat entire cake to seal in crumbs. Refrigerate cake 30 minutes to set frosting.
• In medium bowl, mix 2 cups remaining frosting with neon green food color until desired color. Frost entire cake with the green frosting. In small bowl, mix the remaining frosting with blue food color until desired color. Make stripes with blue frosting. Cut shapes from fruit roll candy to resemble flame as shown in photo. Trim doughnut bottoms to sit flush to cake. Place doughnuts on top of skateboard to form wheels. Slide pretzel rod between doughnuts.

BAKED SKATE

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.

ROAST SKATE WITH MALTED, CARAMELIZED GARLIC SAUCE

Steps:

• Preheat the oven to 425°F.
• To make the sauce take a small saucepan and fry the garlic in 3 tbsp of olive oil until it is dark nutty brown in colour.
• Add the vinegar and a pinch of paprika.
• Bring to the boil and reduce by half.
• Season well with salt & pepper and remove from heat.
• Drizzle the remaining olive oil into the pan to cover the bottom of large oven safe pan and heat on the stove top until very hot (I like to use cast iron).
• Season the skate with salt & pepper on both sides.
• Turn off the heat and slide in the skate, being careful of oil splatter.
• Put the skate into the oven for about 10 minutes or until cooked through.
• Remove and serve immediately with the warmed sauce spooned over the fish and a sprinkling of paprika.
• Note that you can make the sauce while you do the skate but you should start the sauce first (when you start preheating the oven would work well) since the garlic takes a while to caramelize without burning.