Not So Traditional Fast Skate

As you well know, I am always intrigued by variations on old classics. When they give birth to new dishes, which can be made in less than ten minutes, my enthusiasm is unbound. Add to this a lesser fat content than the original and the timely use of seasonal vegetables and I am totally sold. Taste matters. Whereas, skate bistro style is traditionally cooked in butter and dressed in a sharp lemon and caper sauce, I have been toying with a meatier but lighter version. To add richness, I like to sauté onions, or in this case, shallots in butter or olive oil. Balsamic vinegar and red wine are added to obtain a wine reduction. At this point, the sauce could equally be at home on a rib eye steak. When my daughters were young and could not be made to eat “smelly” fish, I layered that sauce on top of white breaded fish fillets. The plate was emptied without a groan. For a more adult palate, I like the fish to be just grilled. The crispness of the shallots goes well with the skate flesh texture. Butternut chips, besides being in season, complement the sweetness of the balsamic reduction.

Skate “wine merchant”, a literal translation from the French, which emphasize the use of wine in the recipe, and its garniture serve 4 and is elegant enough for guests and equally enjoyable in a less formal dinner.

Skate wine merchant

(Easy, Preparation and cooking time: 10 minutes, Cheap)

Ingredients:

2 lb (1 kg, 2 pieces) skinned skate*, bone in

1 tablespoon olive oil

1 shallot peeled and finely sliced

¼ cup (60 ml) balsamic vinegar

1 cup (230 ml) red wine

 Material:

1 frying pan

1 saucepan

       Sauté the shallot slices in a little oil until soft. Add to the saucepan the vinegar and the wine. Reduce until about ½ (120ml) a cup is left.

       Sauté the skate in a large frying pan for about 3 minutes on each side. Cut each piece in two and place on a warm plate.

       Pour the sauce on top and serve with butternut chips

Butternut chips

(Easy, Preparation and cooking time: 10 minutes, Cheap)

Ingredients:

2 medium butternut squashes

Vegetal oil

Coarse salt

Material:

Potato peeler

Grapefruit spoon

Slicing meat machine

Deep Fryer

       Peel the squashes and halve them. Slice them as thinly as possible in the slicing machine. Put ½ in the frying basket.

       Set the deep fryer at 375F (190C). When it has reached the right temperature, immerge the basket for 5 minutes. When the chips are crisp, place them in a salad bowl lined with paper towels. Repeat the operation a second time with the remaining chips.

* If the skinned version is not available at the seafood shop, cook the skate wings in boiling water to which 3 tablespoons of white vinegar have been added for 2 minutes, until the skin starts to come off. Strain the wings and  peel off and discard the skin.