If you've never had it: skate wing tastes somewhere between a scallop and crab; it's lovely. Skate is plentiful, and inexpensive; yet commands a high price at restaurants due to its fragility. If you come across skate wing at your market or fish mongers, ask for it to be cleaned of it's skin and cartilage. Skate is very perishable, any faint smell of ammonia is a warning sign- very fresh is the way to go here.
Tomato Beurre Blanc:
- 1 tomato
- 1t unsalted butter
- 4 T cold cubed unsalted butter
- 1 small shallot minced
- 1 T white wine
- 1 T white wine vinegar
- 1/4 C cream
Cut the very end off of the tomato. Grate the tomato: place the tomato cut-side against a box grater; use the side with the largest holes and grate until just the skin is left. Discard tomato skin, and set grated tomato pulp aside.
Set a sauce pan to medium heat. Add 1 teaspoon of butter and shallot; season. Cook until translucent. Add white wine and white wine vinegar. Stir while cooking for about 30 seconds. Turn heat down to low. Add one cube of cold butter; whisk until incorporated. Repeat with each cube of butter. Whisk in 2 T of grated tomato pulp. Remove pan from heat and slowly pour cream into sauce while whisking. Whisk quickly and pour slowly to prevent sauce from breaking. Season to taste.
Pan Fried Skate Wing:
- 2 small skate wings cleaned
- 2 T butter
Bring a large non-stick pan up to medium-high heat, add butter. Pat both skate wings dry and season with salt and pepper. Fold both ends of each wing in towards the middle of the wing (this prevents the tips from burning). Place skate in pan, folded side up. Cook for about 1 minute, then flip both ends of wing down so that the entire side of the skate is now in contact with the pan. Cook for another minute and flip skate. Cook for another 2 minutes, or just until opaque. Set aside.
Spoon the tomato beurre blanc on the entirety of your plate. Place skate wing along the edge. Spoon drained capers along the skate. Between the edge of the skate and the beurre blanc, place a small herb salad of flat leaf parsley leaves, baby or chiffonade basil, and nasturtium petals. Drizzle with olive oil and finish with flaked salt and cracked black pepper.