School of Fish by Ben Pollinger

Author:Ben Pollinger
Language: eng
Format: epub
Publisher: Gallery Books

• CHILLED SKATE SALAD •

WITH ZUCCHINI AND LEMON

SERVES 4 AS A LIGHT ENTRÉE

Skate presents a challenge because its unique structure makes it difficult to remove the raw meat from the bone-like cartilage. Steaming solves this problem because once cooked, the meat comes right off. You can also buy skate fillets cleaned of skin and cartilage, but get it on the “bone,” if you can: Some of the cartilage melts as it cooks, adding flavor to the meat. This is a great cold lunch dish—light but with a lot of flavor. It’s easy to make at home, no fuss, and it goes well with a chilled glass of rosé.

One 2-pound skin-on skate wing on the bone, trimmed of the frilly cartilage that edges the outer 1 inch, or 1 pound boneless, skinless skate fillet (2 pieces)

Fine sea salt and freshly ground black pepper

1 large zucchini, trimmed, sliced into thin rounds (preferably on a Japanese mandoline; about 3 cups)

Finely grated zest and juice of 1 lemon (about 3 tablespoons juice)

1/4 cup extra virgin olive oil

1 tablespoon gently packed slivered fresh oregano leaves

2 tablespoons gently packed slivered Italian parsley leaves

Warm baguette, for serving

1. On a plate or a sheet of aluminum foil, sprinkle the skate on both sides with salt and pepper. Let stand 5 minutes to allow the seasonings to penetrate.

2. Bring about 1 inch water to a boil in a steamer pot large enough to hold the skate in a single layer. If the skate is on the bone, place the skate in the steamer basket over the boiling water, cover and steam 20 minutes. If using fillets, fold each into thirds and steam 6 minutes. Remove from the steamer to a plate with a spatula. Cover and refrigerate until chilled.

3. For skate steamed on the bone, peel the skin off one side of the chilled meat with your fingers. Slide a butter knife between the meat and the cartilage to loosen the meat, then use the knife to slide the meat off. Flip the skate and repeat the process on the other side. Flake into long strips into a bowl with a fork or fingers. If working with fillets, simply flake with a fork or your fingers. Refrigerate, covered.

4. In a large bowl, combine the zucchini, lemon zest and juice, olive oil, 3/4 teaspoon salt, 1/8 teaspoon pepper, the oregano, and parsley. Toss well to coat the zucchini. Let marinate at room temperature for 10 minutes, tossing occasionally.

5. Gently fold the flaked skate into the zucchini mixture. Divide among four serving plates. Serve with a warm baguette to sop up the vinaigrette.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.