This is my second time cooking skate wing. The first time was a simple frying and I loved them. They taste a bit like scallops, definitely not a “fishy” taste.
This recipe is from Anthony Bourdain’s Les Halles Cookbook, with a couple of comments from moi. This is a great cookbook, everything I have tried from it has been good – highly recommended, especially if you want a combination of French classics and peasant food (offal, etc). Remember, you should try anything at least once!
1/4 cup flour (I used self-rising, he doesn’t specify)
salt and finely ground white pepper
2 skate wings, skinned and deboned
4 tbsp butter
1 tbsp capers
1/2 cup croutons
juice of one lemon
1 sprig of flat parsley, finely chopped
peeled, seeded lemon quarters (one lemon) (optional)
This is a recipe for two portions.
1. Put the flour in a shallow bowl and season with salt and white pepper. Dredge the fish in the flour and shake off the excess. Re-season the fish with salt and white pepper.
2. In a saute pan, heat 1 tablespoon of the butter over medium-high heat. When the butter has foamed and subsided, add the fish and cook over high heat for 2 minutes (my note: be careful, this needs to be a quick process, be aware that you can burn the butter, but don’t under cook the fish). Add 1 more tablespoon of the butter, turn the fish and cook for another 2 minutes. Transfer the fish to a serving platter. (my note: be careful, the structure of the skate wing makes it break easily).
3. Discard the used butter in the saute pan and add the remaining 2 tablespoons of butter to the pan. Cook over high heat until it foams and subsides, then add the capers and croutons. Cook for 30 seconds and add the lemon juice, parsley and lemon segments. (my note: Stir very briefly and remove from the heat.)
4. Spoon sauce over fish and serve.
The photo here is from the cookbook. I served mine over creamy mashed potatoes. All I can say is that skate wing rocks. Right now it is really inexpensive, but it will go up soon enough like so many other “trash” foods have (lamb shanks, for example).