An easy weeknight meal, perfect for summer - stove top cooking keeps all cool. Low in fat, dusting the fish with rice flour and cooking in a hot skillet creates a skate that is "crispy".
The sweet, rich and buttery flesh of the skate wing pairs perfectly with an earthy, quick-sauce of browned butter teamed with a perky, pickled marinade.
Sautéed Skate has been a sophisticated and elegant staple in London and Paris restaurants for years. An updated recipe of the "meunière" preparation; the butter has been browned for a few minutes and poured over the crispy fish with the addition of capers, rosemary leaves and pickled radishes (with some of their juices).
Some ingredients, including pickled radishes
Radishes and cubanelle peppers
Two fresh skate fillets
A nice accompaniment to the skate: Hashed Broccolini with Fusilli Paesani (long, twisted italian fusilli shape)
Crispy Skate - colorful and delicious