so i have to prepare a skate fillet today otherwise its a waste and this is how i think i will do it.
Skate Wing with Black Butter, Garlic and Arugula
Serves 2 generously.
1 skate wing, skinned and filleted (about 14 oz meat, from a 2 lb uncleaned wing)
10 oz baby arugula, washed and shaken off
olive oil
6 oz butter
flour on a plate
2 T capers, rinsed
1/2 medium tomato, peeled, seeded and chopped
1/2 cup low sodium chicken broth
4 cloves garlic, minced
3" piece of cucumber, chopped fine
4 T minced parsley
lemon juice to taste
fish sauce to taste
hot sauce to taste
lemon zest for garnish
Filletknife
The skinning and filleting of the wing is a bit of a process, if you haven't done it before. A good sharp fillet knife is essential, and the process is pretty much the same as any fish-skinning and filleting. Patience, however, is required.
Melt 2 ounces of the butter in some olive oil in a large heavy skillet and toss in the arugula and half the garlic. Toss with tongs until the leaves have wilted and are tender. Season to taste with fish sauce, hot sauce and a squeeze or two of lemon. Spread on the warmed serving plate for the skate.
Flour the skate wing pieces, add two more ounces of butter to the pan, and sauté the wings about 1 minute on each side. Lay them on the bed of arugula. Add the remaining two ounces of butter and carefully brown it (being careful not to burn it), stirring to scrape bits from the pan. When the butter is well-browned, add the broth, tomatoes, cucumbers, capers, parsley and remaining garlic to the pan and reduce quickly, stirring. Season to taste with fish sauce, hot sauce and a few squeezes of lemon. Garnish with the lemon zest.
http://www.stephencooks.com/2006/05/skate_wing_with.html
