thinklikeafish wrote:
I'm a chef, I prepare and eat skate pretty often. Question is this...are the skates I'm catching on the south shore the same type my fish purveyor is selling? Is there any danger in cleaning and eating them? I first ate skate wing several years ago and find it to be a very unique and delicious fish. Now, I know they are a pain in the ass to filet, but is that the only reason people do not keep them?
As far as I know there is no DEC regs on them...If anyone could shed some light on why this delicious fish is considered trash i'd love to know
I never noticed you can't sent an attachment.
So here's s copy/paste.
COURSE TITLE: THE FRENCH CULINARY INSTITUTE
CLASSIC FRENCH COOKING 462 Broadway
New York, New York 10013 SEGMENT TITLE: LEVEL 4/ADVANCED
POISSONNIER.
RECIPE: AILE DE RAIE POCHE, BEURRE NOISETTE AUX CAPRES POACHED SKATE WITH BROWN BUTTER AND CAPERS
This recipe is a classic French preparation for skate that is also prepared in a similar fashion at the renowned French seafood restaurant Le Bemardin. Eric Ripert, the chef, suggests that "If you make this recipe with French salted butter, which has a higher ratio of fat to water than American butter, your life will be easier and your sauce more stable. If you have to use American butter, be careful to add it very slowly, otherwise your sauce will separate."
Ingredients (for 8 servings) The Court Bouillon
500 milliliters red wine vinegar 31/2 liters water
2 branches thyme
Handful of leek greens, chopped 1 small carrot, emince
1 small celery branch, emince 6 garlic cloves, peeled
3 bay leaves
1 tablespoon salt
1 tablespoon black peppercorns
The Brown Butter
250 milliliters fish stock
280 grams butter
140 milliliters red wine vinegar
75 grams drained capers
Freshly ground white pepper, to taste
The Skate
1 1/2 liters court bouillon
8 portions cleaned skate wings, 150 grams for the lunch menu and 125 grams for the dinner menu
Fine sea salt, to taste
2 1/2 tablespoons minced chives
Procedure
For the Court Bouillon
1. Simmer all of the ingredients for 15 minutes, and then strain through a fine chinois.
For the Butter
1. Preheat the oven to 550°F.
2. Put the fish stock in a medium-size saucepan over high heat. Bring to a boil, lower the heat, and simmer until reduced to 125 milliliters.
3. Put 225 grams of the butter in another medium-size saucepan over high heat. Cook, gently shaking the pan, until the butter turns dark brown, but not black.
in a stream into the center of the pan and whisk it in. Remove' ?the pan from the heat and continue whisking for about 20 seconds.
4. Bring the fish stock to a boil, and, whisking continuously, begin very slowly dripping in the brown butter/vinegar. After about 15 seconds, pull the pan off the heat but keep it near the hot burner. Continue Slowly adding the butter until the sauce is emulsified and all the brown butter is incorporated. Add the remaining 55 grams of butter and whisk slowly until it is absorbed into the sauce. Season with salt and pepper. Cover and keep warm, near, but off of the heat.
If the sauce breaks bring, 125 milliliters water to a boil. Pull the pan of water off the heat, but keep it near the hot burner. Whisking constantly, very slowly drip the sauce into the water
Put the pan back on the heat from time to time as you water , to keep the sauce just below a simmer , it should emulsify into a smooth sauce.
For the Skate
1. Bring the court bouillon to a simmer in a large sautoir or small marmite. Season the skate on both sides with salt and pepper and immerse it in the pan (the pieces may overlap slightly). Cook gently (the liquid need not boil) until a knife can be easily inserted between the creases in the fish.
2. Using a long, wide spatula, remove the skate and blot dry on paper towels. Transfer the skate to warm dinner plates. Add some capers to the sauce and spoon it over and around the skate; completely covering the plate and making sure the capers are evenly distributed over the fish. Sprinkle the chives over the skate and serve immediately.
and beetchin about fuel all day
