Pan Fried Wing of Skate in Black Butter with Cashews and Pink Grapefruit
Yield: 2 servings
Preparation time is 20 minutes
Ingredients
- 1 wing of skate, 18-20 ounces (530-620 grams)
- 3 tablespoons butter (45 millilitres)
- splash of olive oil
- 3 tablespoons cashew nuts
- ½ pink grapefruit, segmented
- ½ tablespoon chopped parsley (10 millilitres)
- ½ cup flour (60 grams)
- salt and pepper
Directions
- Preparation time is 20 minutes
- To clean the wing of skate, take a large, flexible fish-filleting knife, starting at the thick end of the wing, gently work the skin away from the flesh sufficiently, so that you may grab the skin firmly with your fingers and pull towards the thin end of the wing and then remove. Repeat on both sides, sometimes a little of the skin can be difficult to remove. Using the fish knife, insert underneath the section of the skin remaining on the wing and ease off gently.
- The other method for removing the skin is by plunging the skate wing into boiling water for 20 to 30 seconds. Remove it from boiling water and plunge it immediately into an ice bath. This only cooks the skin, which can then be easily removed from the wing.
- Using the same sharp fish knife, remove the fleshy part of the wing from the cartilage, thick end first. Do this to both sides, toss into the seasoned flour and then gently panfry in a good cast iron pan over medium heat. It is best fried in a combination of a small amount of oil and butter. Always place presentation side down first. Gently fry both sides until lightly golden brown. This should take no more than 3 to 4 minutes. Remove the fish from pan and keep hot.
- Drain sauté pan of excess oil and debris. Return it to the heat and add 2 tablespoons of unsalted butter. Allow the butter to melt and bubble and watch as it turns to a nut- brown colour and then slightly darker. This method is called buerre noire or black butter – which has a rich nutty flavor. Just as it is turning to this stage, toss in the cashews, grapefruit segments, chopped parsley, salt and pepper. Remove the pan from the heat and place the hot skate on a serving plate and pour the sauce over the top and serve.