Skate wings are never thick enough. To fight this never-ending battle, we have begun sticking them together and poaching them like pork belly, then pressing and chilling to set their shape and texture. Finally, we are able to portion the skate into loins, which we sauté, though breading and frying is also an option. Today we are serving the skate loin with apple purée, smoked cider, mustard-caper chips, and chives.
Leave a Reply