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.