Skate Wings With Cabbage And Leeks Recipes

SKATE WINGS WITH CABBAGE AND SPRING ONIONS

Skate Wings With Cabbage And Spring Onions image

Provided by Patricia Wells

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 1-pound skate wings
2 large yellow onions, peeled and halved
1 large bunch fresh thyme, or 2 tablespoons dried thyme
1 whole head garlic, crushed but not peeled
Salt and freshly ground black pepper to taste
1/2 small savoy cabbage, cut into 1/8's, lengthwise
1/2 cup best quality sherry vinegar
8 tablespoons (4 ounces) unsalted butter, chilled
2 to 3 small white onions, cut into matchsticks, or 2 to 3 scallions, cut into thin rings

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.

Nutrition Facts : @context http, Calories 720, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 4 grams, Protein 76 grams, SaturatedFat 18 grams, Sodium 1554 milligrams, Sugar 6 grams, TransFat 1 gram

SKATE WINGS WITH GRENOBLE SAUCE

Skate Wings with Grenoble Sauce image

Provided by Emeril Lagasse

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Freshly ground black pepper
1/4 cup flour
2 tablespoons olive oil
1/4 cup minced shallots
2 tablespoons capers
2 lemons. juiced
1/2 cup dry white wine
2 stick butter, cut into cubes
1 tablespoon plus 1 teaspoon finely chopped fresh parsley leaves
2 cups assorted vegetables, blanched if needed (such as haricots verts, baby carrots, halved, thinly sliced squash, thinly sliced zucchini, thinly sliced shiitake mushrooms, thinly sliced red onions, etc,)
8 skate wings, (3 to 4 ounces each) cleaned
Salt

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

Pan-Fried Skate Wings With Capers image

Provided by Pierre Franey

Categories dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 boneless, skinless skate wings, about 1 1/2 pounds total
1/2 cup milk
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour for dredging
3 tablespoons vegetable or corn oil
4 tablespoons butter
1/2 cup sweet red peppers cut into 1/4-inch cubes
1/3 cup drained capers
2 tablespoons finely chopped shallots
2 tablespoons red wine vinegar
4 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 646 milligrams, Sugar 3 grams, TransFat 0 grams

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