I’ve written on skate a couple of times before: Skate Grenobloise and Skate Wing – new favorite food! I “discovered” it at the Dekalb Farmers Market in Atlanta. It was very inexpensive, so I gave it a try. I love it. It is one of those cheap cuts of meat/trash fish that will catch on and suddenly become the latest IN thing and go up in price.
In my recent research on restaurants I want to try and get a seat at when I am in New York City, I see that skate is on many menus for French and New American top restaurants. Some examples:
WD~50: Skate, sweet and sour salsify, wild rice, butternut squash
Le Bernadin: Baked skate and langoustine “Paupiette”; Charred Shiitake mushroom, brown butter flavored Dashi broth
La Sirene: Aile de Raie Charlotte (Signature) All Butter Pan Seared Skate fish With Mango, Caper Non Pareilles, Lime
Raoul’s: Skate with Grapefruit, Olives, Quinoa and Citrus Vinaigrette
Picholine: Skate Wing “Pastrami” Cabbage Rouge, Mustard Fondue
Jean Claude: Sautéed Skate Served with couscous, portabello mushroom, Italian capers & balsamic vinaigrette
Joseph Leonard: Skate wing frisee, orange, picholine olives, pine nuts and citrus emulsion
Looking at all these offerings, my mouth is watering. I want to try every one!