Pan-Roasted Skate: A Beginner's Guide

Pan-roasted skate is a delicious and healthy dish that is surprisingly easy to prepare. Skate is a type of shark, and the skate wing is a fillet from its huge pectoral fins. It has a very mild taste and a firm texture, resembling scallops. Pan-roasted skate wings are a true British delicacy and are especially brilliant at carrying the heat of chilli and the sweetness of roasted cherry tomatoes. The wings are also perfect for a classic French recipe: pan-fried with a lemony caper butter sauce.

To prepare, simply dredge the skate wings in flour, shake off the excess, and fry in a pan with some butter for a couple of minutes on each side until golden brown. Serve with a zesty dressing of olive oil, lemon juice, mustard, and capers, or a brown butter and almond sauce.

Pan-roasted skate wing with a lemon caper butter sauce

Skate is a type of shark, and skate wings are the filets from their huge pectoral fins. They have a very mild flavour and a firm, unique texture similar to scallops.

To make pan-roasted skate wing with a lemon caper butter sauce, start by patting the skate wings dry. Combine flour, salt, and pepper on a plate. Dredge the skate wings in the flour, pressing them into it to make sure each wing is coated thoroughly. Gently shake off any excess flour.

Place a large skillet over medium heat and add two tablespoons of olive oil. Once the oil is hot, gently place the floured skate in the pan. Cook for 3-4 minutes, or until the bottom starts to brown. Flip, and cook for another 3-4 minutes. Remove the skate from the pan and set it aside.

Add two tablespoons of butter and one tablespoon of drained capers to the pan. Cook over medium heat until the butter melts and starts to brown. As soon as the butter is browned, remove the pan from the heat and stir in one tablespoon of lemon juice.

Serve the skate immediately with the lemon butter caper sauce poured over it.

This dish pairs well with a medium-bodied, flavourful white wine, such as an Italian Gavi or a Pinot Blanc from Alsace, France.

Pan-roasted skate wing with a parsnip puree

Skate is a type of shark and skate wing is a fillet from the huge pectoral fins. It has a very mild taste and a firm texture. The flesh has a mildly sweet flavour, similar to scallops.

Ingredients:

• 6 tablespoons unsalted butter
• 1 pound parsnips, peeled and sliced 1/4 inch thick
• Salt and freshly ground pepper
• 1/3 cup sliced blanched almonds
• Vegetable oil, for frying
• Four 6- to 8-ounce boneless skate wings
• All-purpose flour, for dredging
• 3 tablespoons fresh lemon juice

Method:

Firstly, make the parsnip puree. Melt 2 tablespoons of butter in a medium saucepan. Add the parsnips and cook over moderately high heat, stirring often, until golden brown (about 4 minutes). Add water and a pinch of salt, cover and cook over low heat until the parsnips are tender (around 15 minutes). Uncover and boil until the liquid is reduced to 1/4 cup. Transfer the parsnips and liquid to a blender and puree until smooth. Return the puree to the saucepan and season with salt and pepper; cover and keep warm.

Preheat the oven to 350°. Toast the almonds in the oven for about 7 minutes, until golden brown. Let cool, then reduce the oven temperature to 300°.

In a large skillet, heat 1/8 inch of vegetable oil. Season the skate with salt and pepper and dredge in flour, shaking off the excess. Fry 2 pieces of skate over high heat until golden brown and crisp (about 3 minutes). Turn and fry until just opaque throughout (about 30 seconds longer). Transfer the skate to a large rimmed baking sheet and keep warm in the oven. Fry the remaining skate.

Wipe out the skillet and add the remaining butter. Melt over high heat and cook until it starts to brown. Add the almonds and shake the skillet. Remove from the heat and swirl in the lemon juice.

Spoon the parsnip puree onto plates and top with the skate. Drizzle the butter-almond sauce over the fish and serve.

Tips:

• The parsnip puree can be refrigerated in an airtight container overnight. Reheat gently over low heat before serving.
• A good wine pairing for this dish is a Chardonnay from the Sonoma Coast.

Pan-roasted skate wing with a red pepper and shallot sauce

Skate is a type of shark, and skate wing is a filet from the huge pectoral fins. It has a very mild taste and a firm texture.

To make pan-roasted skate wing with a red pepper and shallot sauce, you will need the following ingredients:

• 2 boneless, skinless skate wings
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons butter
• 1/4 cup sweet red peppers, chopped
• 1 tablespoon shallots, finely chopped
• 1 tablespoon red wine vinegar
• Milk
• Salt and pepper to taste
• 4 tablespoons all-purpose flour for dredging

First, pour milk into a medium-sized bowl and add a pinch of salt and pepper. Then, add the skate wings to the milk and dredge them evenly in the flour. Place a non-stick skillet on medium-high heat and add the vegetable oil. Once the oil is hot, add the skate wings and cook for 3 minutes on each side until golden brown. Set the wings aside on a clean plate.

Next, wipe out the skillet and add the butter. Turn the heat to medium-high and add the red peppers. Cook for 30 seconds to 1 minute, or until the butter turns a light brown. Then, add the shallots and cook for another 30 seconds. Finally, add the vinegar and stir well.

Serve the skate wings immediately with the red pepper and shallot sauce poured over them. Enjoy!

Pan-roasted skate wing with a mustard, lemon juice, and caper dressing

Ingredients

• 2 skate wings
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1 tablespoon of capers, drained
• 1 tablespoon of lemon juice
• 1 tablespoon of mustard
• Salt and pepper, to season

Method

• Pat the skate wings dry with a paper towel.
• Combine flour, salt, and pepper on a plate.
• Dredge the skate wings in the flour mixture, ensuring each wing is fully coated.
• Gently shake off any excess flour.
• Place a large skillet over medium heat and add two tablespoons of olive oil.
• Once the oil is hot, gently place the floured skate wings in the pan.
• Cook for 3-4 minutes on each side, or until the bottom is golden brown.
• Remove the skate wings from the pan and set them aside on a clean plate.
• In the same pan, add the butter and turn the heat to medium-high.
• Once melted, add the capers, lemon juice, and mustard.
• Cook for 30 seconds to 1 minute, or until the butter turns a light brown colour.
• Pour the dressing over the skate wings.
• Return the wings to the oven for 2-3 minutes to warm through.
• Serve immediately with a quartered lemon.

Tips

• You can add some chilli flakes to the dish for an extra kick.
• This dish goes well with roasted cherry tomatoes, new potatoes, or a simple side salad.
• Skate is a type of shark and has a unique texture similar to scallops. It is also often compared to crab, lobster, and scallops in terms of taste.

Pan-roasted skate wing with a brown butter sauce

Skate is a unique fish that is part of the ray family and distantly related to sharks. It has a mild, sweet flavour and a firm texture, resembling a cross between a flounder and a stingray. Its large pectoral fins resemble wings, hence the name "skate wing".

This French-inspired pan-roasted skate wing recipe is a delicious way to prepare this delicate fish, highlighting its mild flavour and moist, succulent texture. The brown butter sauce adds a nutty aroma and a rich, buttery taste to the dish.

Ingredients:

• 4 skate wings, about 1 1/2 pounds, filleted and skinned
• Kosher salt, to taste
• 4 tablespoons unsalted butter, divided
• 2 teaspoons all-purpose flour, or as needed, for dusting
• 2 tablespoons finely chopped chives, for garnish

Optional Ingredients for a More Complex Dish:

• 1 pound parsnips, peeled and sliced
• 1/3 cup sliced blanched almonds
• Vegetable oil, for frying
• 2 tablespoons olive oil
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice

Instructions:

• Preheat your oven to 300°F.
• Remove the skate wings from the refrigerator, lightly salt them, and let them stand for 15 minutes.
• Heat a skillet over high heat for 3 minutes, then reduce the heat to medium-high.
• Dredge the skate wings in flour, shaking off any excess.
• Add 2 tablespoons of butter to the pan and fry the skate wings for 2-3 minutes on each side, being careful when turning to avoid breaking.
• Transfer the skate wings to a baking sheet and place them in the warm oven to finish cooking, about 5-10 minutes, depending on the thickness.
• In the same skillet, add the remaining 2 tablespoons of butter and cook over medium heat until it turns light brown. Keep a close eye on it to avoid burning.
• Plate the fish and pour the brown butter sauce over the skate wings.
• Garnish with chopped chives and serve immediately.

Optional Steps for a More Complex Dish:

• While the skate is cooking, prepare a parsnip puree by melting 2 tablespoons of butter in a saucepan over moderate heat.
• Add the sliced parsnips and cook, stirring often, until golden brown, about 4 minutes.
• Add water and a pinch of salt, cover, and cook over low heat until tender, about 15 minutes.
• Uncover and boil to reduce the liquid, then transfer the parsnips and liquid to a blender and puree until smooth.
• Season the puree with salt and pepper, and keep warm.
• Toast the sliced almonds in the oven for about 7 minutes, until golden brown, and set aside.
• After removing the skate from the oven, add the almonds to the brown butter sauce and swirl in the lemon juice.
• Spoon the parsnip puree onto plates, top with the skate, and drizzle the butter-almond sauce over the fish.

Tips:

• Be careful not to overcook the skate, as it can become rubbery. Cook just until the flesh is opaque and starting to flake.
• When making the brown butter sauce, watch closely as it can quickly go from nutty to burnt.
• This dish pairs well with simple sides like rice, mashed potatoes, or boiled potatoes. For a French-inspired side, try a gratin dauphinoise.
• A glass of nice white wine, such as a Sancerre or a Greek Assyrtiko, would be an excellent pairing with this dish.

Enjoy your delicious pan-roasted skate wing meal!

Frequently asked questions