Pan Seared Skate Wing In a Carrot, Ginger, Gewurtztraminer and Lychee Broth
Recipe Date:
June 8, 2016
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- For Fish:
- 4 ea. Boneless Skate Wings (5 oz each)
- 2 tbsps Clarified Butter
- Salt and pepper to taste
- For Sauce:
- 1/2 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:
- 4 Baby Bok Choy
- 4 Peeled Baby Carrots
- 1/2 cup Snap Peas
- 1/2 cup Pea Sprouts
- tsp Salt
Directions
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.