Roasted skate wings with chile beans
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Skate wings 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
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serves: 4
4 (8-oz/225-g) prepared skate wings
1 teaspoon paprika
1 teaspoon coarsely crushed black pepper
1/4 cup (50 g) butter
3 tablespoons sherry vinegar
Salt and freshly ground black pepper
CHILE BEANS:
2 cups (350 g) dried cannellini beans (soaked in cold water overnight)
2 tablespoons extra virgin olive oil
1 clove garlic (minced)
2 medium-hot red chile peppers (seeded and minced)
1 small onion (minced)
1 1/2 cups (350 ml) Chicken Stock
2 beefsteak tomatoes (skinned, seeded, and diced)
1 teaspoon chopped tarragon
Servings Per Recipe: 4
Amount per Serving
Calories: 232
- Total Fat: 10.4 g
- Saturated Fat: 2.8 g
- Trans Fat: 0.1 g
- Cholesterol: 33.4 mg
- Sodium: 233.2 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 6.2 g
- Sugars: 7.7 g
- Protein: 13.8 g
preparation
1. Drain the cannellini beans and put them into a pan with plenty of fresh water to cover. Bring to a boil, skimming off any scum as it rises to the surface, then cover and let simmer for 1 hour or until just tender. Drain and set aside.
2. For the chile beans, put the extra virgin olive oil, garlic, and red chiles into a pan. As soon as the garlic and chiles start to sizzle, add the onion and cook for 5 minutes until soft. Add the drained cannellini beans and 1 1/4 cups (300 ml) of the chicken stock. Leave to simmer for 10 minutes.
3. Put the skate on a large chopping board. Using a sharp, thin-bladed, flexible knife, make a cut 1 inch (2.5 cm) behind the nose, all the way through the fish. Cut around both sides of the head and then down either side of the backbone, to the tail. Separate the head from the backbone and tail, and set aside. Discard the rest.
4. Separate the two wings where they are joined at the nose. Work with them one at a time.
5. Push the tip of the knife under the skin at what was the nose end to release a large flap that you can get hold of. Turn the wing over and release a flap on the other side.
6. Grab hold of the flap of skin with fish pliers and start to tear it away from the surface of the wing.
7. Once you have released a small amount, hold the wing down with a dish towel and sharply tear the skin away completely, using the pliers. Turn the wing over and remove the skin from the other side. Repeat with the second wing.
8. Trim about 1 inch (2.5 cm) away from the thinnest edge of each wing.
9. Preheat the oven to 400°F (200°C). Dry the skate wings with paper towels, then sprinkle on both sides with some paprika and coarsely crushed black pepper.
10. To cook the skate wings, melt the butter in a roasting pan on top of the stove. Add the wings and lightly brown them for 1 minute on each side. Sprinkle with a little salt, transfer to the oven and roast for 10 minutes.
11. Meanwhile, stir the tomatoes into the beans and simmer for 10 more minutes. Stir in the chopped tarragon and season to taste with some salt and pepper.
12. To serve, spoon some of the beans into the center of four warmed plates and put a roasted skate wing on top. Place the roasting pan over a moderate heat, add the sherry vinegar and the rest of the chicken stock, and let boil for 1 to 2 minutes, scraping up all the crusty bits from the bottom of the pan. Strain the sauce through a fine sieve, season to taste, and spoon over the top of the skate.
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