Skate wing fillets are strange, no doubt, but, offer a satisfying texture and complex flavor.
Ingredients:
Skate Wing Fillet(s)
Flour
Olive Oil
Butter
Kosher Salt
White wine
Preparation:
Begin heating a large skillet with olive oil and butter.
Pat the fillets dry and lightly sprinkle both sides with kosher salt.
Dredge the fillets lightly with flour.
Pan-sear the fillets, one at a time, for 2-3 minutes per side.
Once all the fillets are cooked, make a quick roux with butter and flour in the skillet, and add the wine.
Reduce by at least half, and serve over the skate.
You're going to need:
Nothing special.
Serves:
As many as you have fillets.
Ingredients:
3 Onions - Chopped
3 Carrots - Grated
2 Tbs. Minced Garlic
2 Tbs. Oil (Olive is nice)
2 Cups White Wine
6 oz. can Tomato Paste
8 Cups Chicken Stock - Homemade is best, of course.
8 oz. Bacon - Cooked crisp and drained
1 lb. Lentils - Picked through and rinsed
1 Tbs. Sugar
Salt and Pepper, to taste
Preparation:
In a very large sauce pan or dutch oven, sweat the onions, garlic, and carrots in the oil.
Once the onions begin to brown, add the wine and reduce to about half the original volume.
Add the remainder of the ingredients except the tomato paste.
Simmer on low until the lentils are tender, around 2 hours.
Add the tomato paste, and simmer for an additional 30 minutes.
Serve alone, or over small pasta like ditalini.
You're Going to Need:
A very large sauce pan, or a dutch oven.
Serves:
6, easily.
