One of the great advantages about going to culinary school is that I have a host of award-winning, world known and just darn good chefs around me at every moment I am in the classroom/kitchen. Our fish fabrication instructor, Chef Scargle, walked me through creating this dish during the day we fabricated skate. For this of you who don’t know what skate is, it is a non-bony white fish that looks like a small ray:
The wing of the skate is normally the only thing eaten on the fish. I found the flesh to be quite light, flaky and tender…..in many ways it has the same characteristics that make tipilia so popular. The fish combined with the sauce is truly a wonderful sensory experience and is perfect for a Fall evening dinner party. Besides, the skate wing, once fabricated, almost look like angel wings, so presentation-wise it is a show stopper.
Let me know what you think………
Skate with Orange Hazelnut Brown Butter Sauce
* 1-2 pounds skate wings, filleted and skinned
* 8 T unsalted butter
* Flour for dusting
* 1/4 fresh squeezed orange juice
* 1/8 cup toasted hazelnuts
* 1 tablespoon fresh juilenned sage
Take the skate wings out of the fridge, salt and let stand for 10 minutes.
Heat a pan over high heat for 3 minutes. Turn the heat down to medium-high and put in 4 tablespoons butter.
Combine pepper and flour in shallow bowl. Meanwhile, dredge the skate wings in flour and shake off the excess. Fry in the butter over medium heat, about 2-3 minutes per side. Be careful when turning, their odd muscle structure makes them difficult to flip without breaking.
Remove the skate wings to a warm oven and add the remaining tablespoons of butter. Cook over medium heat until the butter is a light brown and add a pinch of salt. Add orange juice, sage and hazelnuts — it will spatter. Scrape any bits that may have stuck on the bottom and cook for 1 minute.
Plate skate and drizzle sauce over fillet. Serve immediately.