Skate fish recipes?

Answer 1

Try the following

Fried Skate Wings with Warm Green Salsa
1 lb (450 g) skate wings (2 small or 1 large cut in half)
1 heaped tablespoon seasoned flour
2 tablespoons oil

For the green salsa:
1 medium clove garlic
½ level teaspoon sea salt
4 anchovy fillets, drained and finely chopped
1 heaped tablespoon capers, drained
1 heaped teaspoon wholegrain mustard
1 level tablespoon chopped fresh basil
2 level tablespoons chopped fresh flat-leaf parsley
2 tablespoons fruity olive oil
4 tablespoons fresh lime juice
freshly milled black pepper

I think it's preferable to make the salsa not too far ahead as the parsley tends to discolour, though you could make up most of the salsa in advance and add the parsley at the last moment – either way, it's very quick and easy. All you do is crush a clove of garlic with ½ teaspoon of salt using a pestle and mortar (or on a board using the back of a tablespoon) till you get a paste-like consistency. Then simply combine this with all the other salsa ingredients and mix everything very thoroughly.

To cook the skate wings, take a 10 inch (25 cm) frying pan and put it on a gentle heat to warm up while you wipe the fish with kitchen paper and then coat it with a light dusting of seasoned flour. Now turn the heat up to high, add the oil to the pan and, as soon as it's really hot, add the skate wings.

Fry them for about 4-5 minutes on each side, depending on their size and thickness – slide the tip of a sharp knife in and push to see if the flesh parts from the bone easily and looks creamy white. Then pour in the salsa all round the fish to heat very briefly. It doesn't need to cook but simply to warm a little. Serve the fish straight away with the salsa spooned over.

or Fried Skate Wings with Very Quick Homemade Tartare Sauce
1 lb (450 g) skate wings (2 small, or 1 large and cut in half)
1 heaped tablespoon seasoned flour
2 tablespoons light olive oil

For the tartare sauce:
1 large egg
½ level teaspoon Maldon sea salt
1 small clove garlic, peeled
½ level teaspoon mustard powder
6 fl oz (175 ml) light olive oil
1 dessertspoon lemon juice
1 level tablespoon fresh flat-leaf parsley leaves
1 heaped tablespoon salted capers, rinsed and drained
4 cornichons (baby gherkins)
freshly milled black pepper

To serve:
a few sprigs fresh flat-leaf parsley
1 lemon, sliced into wedges

Begin by making the tartare sauce. Break the egg into the bowl of the processor, add the salt, garlic and mustard powder, then switch the motor on and, through the feeder tube, add the oil in a thin, steady trickle, pouring it as slowly as you can (which even then takes only about 2 minutes). When the oil is in and the sauce has thickened, add some pepper and all the other ingredients. Now switch on the pulse button and pulse until the ingredients are chopped – as coarsely or as finely as you want. Lastly, taste to check the seasoning, then transfer to a serving bowl.

When you are ready to cook the skate wings, take the frying pan and put it over a gentle heat to warm up while you wipe the fish with kitchen paper and coat them with a light dusting of the seasoned flour. Now turn the heat up to high, add the oil to the pan and, as soon as it's really hot, add the skate wings. Reduce the heat to medium and fry them for 4-5 minutes on each side, depending on their size and thickness. To test if they are cooked, slide the tip of a sharp knife in and push to see if the flesh parts from the bone easily and looks creamy-white. When the fish is ready, remove it to warm serving plates, garnish with the parsley and serve with the tartare sauce and lemon wedges to squeeze over

or Skate fishcakes
For the fishcakes
100g/3½oz skate, taken off the bone, flaked
1 free-range egg, beaten
1 tbsp olive oil
50g/1¾oz couscous, cooked according to packet instructions and cooled
2 tbsp pine nuts, chopped
2 tbsp vegetable oil
For the dressing
1 tbsp chopped fresh dill
1 tbsp olive oil
½ lemon, juice only

Method
1. For the fishcakes, place the skate, egg, olive oil, couscous and pine nuts into a bowl and mix well. Using your hands, mould the mixture into two patties.
2. Heat the vegetable oil in a frying pan and cook the fishcakes for 4-5 minutes on each side, or until golden-brown and cooked through.
3. For the dressing, place the dill, oil and lemon juice into a bowl and mix well.
4. To serve, place the fishcakes onto a plate and drizzle over the dressing.

or Warm poached skate with aromatic flavours of Morocco with crushed potatoes
For the potatoes
750g/1lb new potatoes, scraped clean
2 tbsp olive oil
For the court bouillon
1 onion, sliced
2 celery sticks, sliced
1 fresh bay leaf
3 tbsp white wine vinegar
2 tsp salt
6 black peppercorns
1.2 litres/2 pints water
For the skate
2 x 450g/1lb prepared skate wings
For the sauce
pinch of saffron strands
2 plum tomatoes, skinned, seeded and diced
¼ tsp crushed coriander seeds
pinch of ground cumin
1 small roasted red pepper skinned, seeded and cut into thin strips
1 medium-hot Dutch red chilli, seeded and finely chopped
2 garlic cloves, finely chopped
150ml/5fl oz extra virgin olive
1 tbsp lemon juice
salt and freshly ground black pepper
To serve
2 tsp each of shredded coriander and mint
85ml/3fl oz extra virgin olive oil, plus extra to serve
50g/2oz watercress sprigs, very roughly chopped.
balsamic vinegar
sea-salt flakes
coarsely crushed black pepper

Method
1. Pre-heat the oven to 200C/392F/Gas 6.
2. Cook the potatoes in well salted boiling water until tender. While the potatoes are cooking, heat the two tablespoons of olive oil in a large oven proof frying pan.
3. For the court bouillon, put all the ingredients into a large shallow pan. Bring to the boil and simmer for 20 minutes.
4. Cut each skate wing in half. Add them to the court bouillon and simmer gently for 10 minutes.
5. Meanwhile, for the sauce, steep the saffron in a couple of teaspoons of warm water for five minutes. Then put the saffron and its water, tomatoes, coriander, cumin, red pepper, chilli, garlic, oil, lemon juice, one teaspoon of salt and ten turns of the black pepper mill into a small pan and, just before the skate is ready, warm the sauce through over a very gentle heat.
6. Lift the pieces of skate out of the court bouillon, drain off the excess liquid and set aside on a plate. Stir the coriander and mint into the sauce, spoon some over each piece of skate.
7. When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil.
8. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open.
9. Season the potatoes and add any juice from the fish. Add the watercress and turn over gently until the watercress is well mixed in.
10. To serve spoon the crushed potatoes onto the four warmed plates and put the skate on top. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate.
11. Do the same with the balsamic vinegar and then sprinkle around a few sea salt flakes and coarsely crushed black pepper.

Answer 2

Oven Roasted Glazed Skate

Ingredients

675g/1 ½ lb Skate pieces (Ray)
Grated zest and juice of 1 orange
2 tbsps Soy Sauce
2 teasps Honey
4 Beetroot - peeled
4 Small Turnips - peeled
8 Small Onions

8 Garlic Cloves
4 Sprigs rosemary
Olive Oil
Salt and Pepper

Instructions



1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a large shallow roasting tin.



2. In a small bowl, mix together the orange juice, soy sauce and honey. Pour over fish and leave to marinate for five minutes.



3. Meanwhile, place the vegetables in the greased roasting tin, brush with brush oil and season with salt and pepper. Set aside.



4. Transfer the skate to another oven-proof dish and pour a little of the marinate over the top, reserving the rest.



5. Bake the skate and vegetables for 15 to 20 minutes.



6. Ten minutes before the end of the cooking time, transfer the remaining marinade to a small saucepan, bring to the boil and cook for a few minutes to reduce to thicken slightly.



7. To serve - arrange the fish and vegetables on a warmed serving platter and pour the rest of the sauce over fish.



Rock salmon or monkfish can be used in this recipe in place of the skate.

Answer 3

Raie Au Beurre Noir (Skate with Black Butter)
Yield: 6 servings

1 1/2 kg skate
2 tb wine vinegar
1 tb capers
2 tb parsley, chopped

1 md carrot, sliced
1 md onion, sliced
12 peppercorns, lightly crushed
1 1/4 l water
2 tb white wine vinegar
salt to taste

2 oz butter

Make court bouillon, by putting all the ingredients in a good sized
saucepan, bringing to the boil and simmering 1/2 hour. Cool before
using. Clean skate, put butter for beurre noisette (noir) in a
small pan, chop parsley and measure out capers. Prepare and cook
accompanying vegetables. When all the preparations are complete,
put skate into cold court bouillon and bring to the boil. After
one strong bubble, lower the heat and keep the liquid below simmering
point. In 15 minutes the skate should be cooked. Drain the pieces
and put them on a warm serving dish, while you make the beurre
noisette (noir). Heat the butter in the saucepan, and cook it to
a golden brown colour (ie hazelnut colour). Immediately pour the
butter over the fish, swill out the pan with the wine vinegar,
bubble it for a few seconds and pour that over the fish too. Scatter
with capers and chopped parsley and serve immediately. Boiled
potatoes, preferably new, go well with this dish. Turn them in
parsley butter.

Answer 4

I have only used the wings mainly to bulk out other recipes. I just poach gently until cooked then cool.
Scrape meat from bones ( a bit messy) and add to a fish pie or risotto.
I guess if you were to preseason them for flavour you could shallow fry them and serve like you would a whole Sole or Flounder.

Answer 5

i tried this site it was good but do not cook skate fish all the time so go with this


http://www.foodiesite.com/recipes/2000-02/gchsktetomhtml.jsp

Answer 6

Good quality skate oven baked with a little butter, topped with capers and baby prawns and served with some mixed leaves.

Answer 7

Skate "wings" are regarded as being somewhat similar in taste and texture to scallops. Maybe you could subtitute the"wings" in a scallop recipe. Just a thought....

Answer 8

go on www.videojug.com its brilliant for recipe ideas.

Answer 9

mmmmm skate ,just flour and fry its delicious .enjoy