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Pan Seared Skate Wing In a Carrot, Ginger, Gewurtztraminer and Lychee Broth

  (Serves 4)

Chef Daniel Bruce at the Boston Harbor Hotel in Boston created this dish to pair with Stony Hill Gewürztraminer. He kindly sent it on to us to include on our website recipes page. Aren’t we lucky!

Ingredients

Ingredients For Fish

4 ea. Boneless Skate Wings (5 oz each)
2 Tbs. Clarified Butter
Salt and pepper to taste

Ingredients For Sauce

½ c. Fish Stock
1/2 c. Gewurztraminer
1 c. Carrot Juice
1/8 c. Ginger Juice
1/4 c. Lychee juice
¼ c. Coconut Milk
1 Stalk Lemon Grass
½ tsp. Butter
Salt and Pepper to Taste

Ingredients For Vegetables
4 Baby Bok Choy
4 Peeled Baby Carrots
1/2/ c. Snap Peas
½ c. Pea Sprouts
1 tsp. salt

Preparation

Heat 10 inch non stick pan over high heat, add butter and quickly sauté seasoned Skate Wing to a golden brown on both sides, remove and place onto lightly buttered cookie sheet

In sauce pot, combine cure plus all remaining ingredients. Bring to boil and simmer, reduce by one half. Preheat oven to 375, place skate in oven for 6 minutes, Bring to boil 1 qt water in 2 qt sauce pan add 1 tsp salt and add carrots, boil for 3 minutes and add remaining vegetables for 1 minute remove and Place in bowl , ladle with broth and top with Skate, serve with Stony Hill Gewurztraminer