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Skate Wing
with Crispy Lardons and Frisée
If you have never seen a skate wing before it has been filleted, it might not be clear what it is you're eating. Skate is a type of fish that looks like a cross between a shark and ray. It is cartilaginous, which means that, like sharks, skates do not have bones but instead are held together by a substance softer and more flexible than bone. Skate fish have wide flippers that look like the wings of birds. The wing is the part of the fish that is typically eaten, hence the name.
Tools from the Test Kitchen
Ingredients
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2 Skate Wing Filets
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1 Tablespoon Sherry Vinegar
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1 Shallot
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1 Cup Cherry Tomatoes
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1 Clove Garlic
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1 Bunch Chervil
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1 Bunch Chives
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2 Ounces Pork Belly
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1 Bunch Frisée
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4 Ounces Flour
Instructions
1
Wash frisée, chop chives, pick chervil leaves off the stem and halve cherry tomatoes. Set each aside in bowls. Smash garlic and chop until essentially a paste. Dice shallot and soak in sherry vinegar with the smashed garlic. Cut pork belly into rectangular cube lardons and set aside.
2
Heat pan on medium-high heat, and season with olive oil. Sauté lardons until caramelized and browned (3-5 minutes). Remove lardons and drain on paper towel.
3
Do not wash lardon pan. Dredge fish fillets in flour and sauté them with the rendered pork fat until golden (about 2-3 minutes on each side). Add salt and pepper to taste.
4
Whisk vinegar, shallot, and garlic mixture with 2 tablespoons olive oil until integrated. Add salt and pepper to taste.
5
Toss frisée with the vinaigrette adding it slowly to taste, and reserving a little dressing for garnish. Add in cherry tomatoes, lardons and majority of herbs.
6
Pile salad on top of crispy skate and drizzle extra dressing on the plate. Garnish with remaining chives and chervil.
1
Wash frisée, chop chives, pick chervil leaves off the stem and halve cherry tomatoes. Set each aside in bowls. Smash garlic and chop until essentially a paste. Dice shallot and soak in sherry vinegar with the smashed garlic. Cut pork belly into rectangular cube lardons and set aside.
2
Heat pan on medium-high heat, and season with olive oil. Sauté lardons until caramelized and browned (3-5 minutes). Remove lardons and drain on paper towel.
3
Do not wash lardon pan. Dredge fish fillets in flour and sauté them with the rendered pork fat until golden (about 2-3 minutes on each side). Add salt and pepper to taste.
5
Toss frisée with the vinaigrette adding it slowly to taste, and reserving a little dressing for garnish. Add in cherry tomatoes, lardons and majority of herbs.
6
Pile salad on top of crispy skate and drizzle extra dressing on the plate. Garnish with remaining chives and chervil.
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