If you don’t already know skate is a type of stingray. The fish monger at Whole Foods told me that back in the day if restaurants ran out of scallops they would cut skate into scallop like shapes and the customers never knew. When I got this stuff home I had no clue what to do with it. It had little bone like things and cartilage like stuff, I didn’t know what to cut off and what to eat. Finally, I got it filleted to a cook-able piece of meat and decided to do Skate Wing, Sautéed Dandelion Greens with White Bean and Fried Polenta Cakes.
I got the dandelion greens just that day, I love the bitterness of these greens. The salty bacon, the chicken stock and the creamy white beans all balanced out that bitter taste perfectly. I had leftover polenta so why not cut it up and pan fry it. The polenta cakes provided a nice crunch. Now, how the heck do I prepare skate?
All in all I liked this meal but honestly the skate could have been any fish and probably will be next time. I liked the skate well enough but from now on I think I let the professionals handle it. The rest of the meal was awesome. If you tried cooking skate wing before I would love to know how it turned out.
- Skate Wings (stingray)
- Dandelion Greens
- 1 15 oz can of White Beans (drained and rinsed)
- 1-2 garlic clove, minced
- 2 slices of bacon (cut into lardons)
- Chicken or Fish stock
- Milk or heavy cream
- Blue Cheese
- 1 Egg
- Panko Bread Crumbs
- Olive Oil
- Preheat the oven to 275°. Cook the polenta per the instructions on the package except I substitute half the water with milk or heavy cream. Once the polenta is done mix in some blue cheese to taste then pour into a large flat dish (like 8×12 baking dish) and allow to cool. You can do this ahead of time and refrigerate.
- Start a large pan over medium heat. After the polenta has cooled and hardened, using a large circular pastry cutter, cut the polenta into whatever shapes you like. Season the flour with salt and pepper and dust the polenta shapes. Make an egg wash with your egg and dip each cake into the egg wash then the panko bread crumbs.
- Once the polenta cakes are all breaded, melt a tablespoon of butter and three or four tablespoon of olive oil in the hot pan. Fry both sides of each cake until golden brown. Drain on a paper towel and keep warm in the oven.
- In order not to waste another pan, I wiped out the same pan I used for the polenta cakes. Since the pan is already over meduim heat add the bacon lardons and cook until crispy and all the fat is rendered out, remove with slotted spoon. In the remaining bacon fat goodness, toss in the minced garlic and immediately the dandelion greens. Toss the greens in the bacon fat and garlic. Let sauté until the greens begin to wilt and add your chicken or fish stock. Cover and cook over medium heat. I didn’t put a measurment on the stock because, well, I don’t measure anything. Just add enough to steam the greens and make a little sauce.
- Once the greens are wilted and tender and the white beans and toss together and cook the beans through. Toss in the bacon and keep warm.
- Meanwhile, heat large pan over medium to medium high heat. Dust the skate with the seasoned flour left over from the polenta cakes. Add enough olive oil to cook the skate. I just treated the skate like another piece of fish. I cooked it on each side until it was crispy on the outside and I could feel that it was cooked through.