While highly prized in Asia and Europe, skate is a frequently overlooked fish that is unfamiliar to many Americans.
Skate is surprisingly inexpensive and is often readily available in the frozen section of well-stocked Asian markets. With a tender texture and mild flavor, skate is an interesting fish that is well worth seeking out.
There are many classic recipes which feature this member of the ray family. One method which works particularly well with skate is poaching. It’s faster and easier than you might expect. If you make your compound butter in advance, you’ve got dinner, start to finish, in under 30 minutes.
- Two 8 oz portions skate, skinned (don’t try to do this yourself!)
- 1 med carrot, sliced into rounds
- 1 small fennel bulb, thinly sliced
- 1 lemon, thinly sliced
- 1 tsp whole peppercorns
- 1 tsp salt
- 2 – 3 dried de arbol chile peppers
- Oregon Black Truffle – Parsley & Pink Peppercorn Compound Butter
Fill a large shallow covered pan half full with water. The pan should be large enough to accommodate all of the vegetables and the fish. Add the carrot, fennel, lemon, peppercorns, salt and chiles, cover and bring to a boil. Reduce heat to a very low simmer.
Add the skate, cover and cook for 5 – 8 minutes. The skate will cook very quickly, so be sure that it does not overcook. Remove the skate from the poaching pan to a serving plate.
Top with a slice of the Oregon Black Truffle compound butter and serve immediately.
Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.
For even more news, information and recipes, sign up for the free Earthy Delights email newsletter.