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

Recipe Date: June 8, 2016
Serving Size: 4
Cook Time: 30 Minutes
Difficulty: Medium
Measurements: Imperial (US)

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!


  • For Fish:
  • 4 ea. Boneless Skate Wings (5 oz each)
  • 2 tbsp Clarified Butter
  • Salt and pepper to taste
  • For Sauce:
  • 1/ cup Fish Stock
  • 1/2 cup Gewurztraminer
  • 1 cup Carrot Juice
  • 1/8 cup Ginger Juice
  • 1/4 cup Lychee juice
  • 1/4 cup Coconut Milk
  • 1 Stalk Lemon Grass
  • 1/2 tsp Butter
  • Salt and Pepper to Taste
  • For Vegetables:
  • Baby Bok Choy
  • Peeled Baby Carrots
  • 1/2 cup Snap Peas
  • 1/2 cup Pea Sprouts
  • 1 tsp Salt


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.