I’ll bet you thought you can’t eat skate wing. You just never had the right recipe.<\/p>\n
INGREDIENTS:
\n4 skate wings
\n2 large yellow onions, halved
\n1 bunch fresh thyme or 2 Tablespoons dried thyme, crumbled
\n1 head garlic, separated into cloves, peeled and crushed
\nSalt and freshly ground pepper
\n1\/2 small head of savoy cabbage, cut lengthwise into eighths
\n1\/3 cup good quality sherry wine vinegar
\n6 Tablespoons unsalted butter, chilled and cut into small pieces
\n2 medium leeks, white and pale green parts only julienned, sauteed in butter<\/p>\n
DIRECTIONS:
\nRinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover skillet and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small non-reactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes.<\/p>\n
Steam cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat.<\/p>\n
To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
I’ll bet you thought you can’t eat skate wing. You just never had the right recipe. INGREDIENTS: 4 skate wings 2 large yellow onions, halved 1 bunch fresh thyme or 2 Tablespoons dried thyme, crumbled 1 head garlic, separated into cloves, peeled and crushed Salt and freshly ground pepper 1\/2 small head of savoy cabbage, … Continue reading Skate Wings with Cabbage and Leeks<\/span>