Skate wings are not super easy to find, especially here in California. My mum used to steam them to preserve all the flavors of the fish and then she prepared a sauce made with extra-virgin olive oil, parsley, sea salt and pepper; a perfect condiment for this rare fish. The meat indeed has a peculiar and intense flavor and the sauce has to enhance the taste and not overpower it. We wanted to experiment a different combination of flavors with this recipe, whilst still maintaining the skate fillets as the main element of the dish. The delicate sweetness of the sugar snaps and the crunchiness of the pan-fried bok choys and carrots are a delicious mix!
Ingredients (2 Servings):
- 1lb Skate Fillets
- Sugar Snaps (2 Handful)
- 1 Carrot
- 4 Baby Bok Choys
- Extra-Virgin Olive Oil
- Fish Broth (optional)
- Sea Salt
- Ground Black Pepper
- Boil water in a pot and, once it's boiling, sprinkle some sea salt and the sugar snaps. Cook until you can stab the fork through the sugar snaps (usually 6-7mins).
- Drain the sugar snaps under cold running water.
- Pour the sugar snaps into a blender with 2 tablespoons of extra-virgin olive oil, 2 tablespoons of fish broth (optional) or water, sea salt and freshly ground black pepper.
- Blend it for 2-3mins at max speed until it becomes super smooth and creamy.
- Cut the baby bok choys into halves from top to bottom and pan fry them in a pan with extra-virgin olive oil. Slice the carrot and add it to the pan. Season with sea salt and black pepper.
- Stir the vegetables for 10mins at medium heat without the lid.
- The skate fillets are the last part of the dish to be cooked as it takes only 7-8mins.
- Place the fillets in a pan with some extra-virgin olive oil and cook at medium-heat for 3-4mins each side.
- Once they are cooked, sprinkle some sea salt and freshly ground black pepper (optional) on top.
- Plate the fillet with the pan-fried vegetables and the sugar snap puree.