
Gratin of skate cheeks with cheddar cheese and breadcrumbs

by:




Skate cheeks are the edible portions of the skate. When cooked, the flesh separates into little fingers of meat that have a distinctive, rich, gelatinous texture accompanied by a mild flavor similar to that of scallop meat. Raw skate meat is slightly off-white, sometimes pinkish. When cooked, the meat is off-white. Skate meat is on the softer side but firms when chilled.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
2 1/2 cups (600 ml) milk
1 small onion (halved)
6 whole cloves
4 leaves bay
4 gratings of fresh nutmeg
2 small sprigs of thyme
1 teaspoon black peppercorns
6 tablespoons (75 g) unsalted butter
1/4 cup all-purpose flour
1/2 cup (120 ml) heavy cream
1 1/4 lb (550 g) prepared skate cheeks
2/3 cup (75 g) shredded aged Cheddar cheese
1/2 cup (25 g) coarse white breadcrumbs (made from day-old bread)
1/4 teaspoon cayenne pepper
10 turns of the black pepper mill
Salt and freshly ground white pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1243
- Total Fat: 114.1 g
- Saturated Fat: 68.7 g
- Trans Fat: 3.7 g
- Cholesterol: 296.9 mg
- Sodium: 128.3 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.7 g
- Sugars: 9.3 g
- Protein: 37.6 g
preparation

Large chunks of skinned white fish such as cod, haddock, or monkfish.
comments