Skate wing

"So'n'so" <[email hidden]> wrote in message
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Quoted message said:

I purchased a skate wing at a fish market which had a
"bone" in the center and cartilage. On both sides of the
cartilage was a single wing serving.

I

Quoted message said:

fileted the wing and created two pieces, but then thought
about cooking

the

Quoted message said:

whole thing and boning it afterward. Any opinions on
cooking skate wing?

Very very gently. Skate wing is excellent - it has a flavour
and texture virtually indistinguishable from scallops. Ken.

In article <[email hidden]>,

So'n'so said:

I purchased a skate wing at a fish market which had a
"bone" in the center and cartilage. On both sides of the
cartilage was a single wing serving. I fileted the wing
and created two pieces, but then thought about cooking the
whole thing and boning it afterward. Any opinions on
cooking skate wing?

Poach and serve with a good white sauce, with some white
wine and a dash of dill. :-) Flavor if done right is similar
to scallops.

K.

--
Sprout the Mung Bean to reply...

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&include=0&userid=katra

"So'n'so" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I purchased a skate wing at a fish market which had a
"bone" in the center and cartilage. On both sides of the
cartilage was a single wing serving.

I

Quoted message said:

fileted the wing and created two pieces, but then thought
about cooking

the

Quoted message said:

whole thing and boning it afterward. Any opinions on
cooking skate wing?

Poach gently in a simple court bouillon. Heat a large knob
of butter in a pan until it starts to turn quite dark brown.
Throw in a glug of red wine vinegar (makes you cough but
good for clearing sinuses!). Add a handful of capers and
pour over the skate wing. Quick and simple Skate with Black
Butter (or Skate au beurre noir. We're still arguing whether
this is a British or French dish!!)

Colin

"So'n'so" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I purchased a skate wing at a fish market which had a
"bone" in the center and cartilage. On both sides of the
cartilage was a single wing serving.

I

Quoted message said:

fileted the wing and created two pieces, but then thought
about cooking

the

Quoted message said:

whole thing and boning it afterward. Any opinions on
cooking skate wing?

Grab a shot glass and cut discs and make faux sea scallops.

I've had skate twice in my life and both times it was
quickly sauteed in butter and chives.

Jack Brinker

"Ken Davey" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"So'n'so" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I purchased a skate wing at a fish market which had a
"bone" in the

center

Quoted message said:

Quoted message said:

and cartilage. On both sides of the cartilage was a
single wing

serving.

Quoted message said:

I

Quoted message said:

fileted the wing and created two pieces, but then
thought about cooking

the

Quoted message said:

whole thing and boning it afterward. Any opinions on
cooking skate

wing?

Quoted message said:

Quoted message said:

Very very gently. Skate wing is excellent - it has a
flavour and texture virtually indistinguishable from
scallops. Ken.

I'll have to disagree with that. I had heard that skate wing
was like scallops but I think this is the opinion of people
who have never had good scallops. We have caught many skate
on the North Carolina coast and gone thru all the rigamarole
for preparing them such as soaking in milk. We tried it
fried and broiled and pan fried and they never tasted
anything like good scallops. Or, to tell you the truth, like
bad scallops.

--
Peter Aitken

Remove the [censored] from my email address before using.

Colin said:

Poach gently in a simple court bouillon. Heat a large knob
of butter in a pan until it starts to turn quite dark
brown. Throw in a glug of red wine vinegar (makes you
cough but good for clearing sinuses!). Add a handful of
capers and pour over the skate wing. Quick and simple
Skate with Black Butter (or Skate au beurre noir. We're
still arguing whether this is a British or French dish!!)

Shouldn't the capers go into the butter before the red wine,
so that they can crisp up a bit?

Bob

I would agree that it's not like scallops, but more like a
regular whitefish (sole or haddock). Still curious about the
fileting though...

\> I'll have to disagree with that. I had heard that skate
wing was like

Quoted message said:

scallops but I think this is the opinion of people who
have never had good scallops. We have caught many skate on
the North Carolina coast and gone thru all the rigamarole
for preparing them such as soaking in milk. We

tried

Quoted message said:

it fried and broiled and pan fried and they never tasted
anything like

good

Quoted message said:

scallops. Or, to tell you the truth, like bad scallops.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

"Ken Davey" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"So'n'so" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I purchased a skate wing at a fish market which had a
"bone" in the

center

Quoted message said:

Quoted message said:

and cartilage. On both sides of the cartilage was a
single wing

serving.

Quoted message said:

I

Quoted message said:

fileted the wing and created two pieces, but then
thought about cooking

the

Quoted message said:

whole thing and boning it afterward. Any opinions on
cooking skate

wing?

Quoted message said:

Quoted message said:

Very very gently. Skate wing is excellent - it has a
flavour and texture virtually indistinguishable from
scallops. Ken.

I'll have to disagree with that. I had heard that skate
wing was like scallops but I think this is the opinion of
people who have never had good scallops. We have caught
many skate on the North Carolina coast and gone thru all
the rigamarole for preparing them such as soaking in milk.
We tried it fried and broiled and pan fried and they never
tasted anything like good scallops. Or, to tell you the
truth, like bad scallops.

I have never detected any resemblance, either.

They work quite well as skate wings--even look sort of
fancy.

Rodney Myrvaagnes J36 Gjo/a

Ask not with whom the buck stops . . .