Lloyd Feit Sauteed Skate Wing with Kale and Hot Pepper Beurre Blanc
Lloyd Feit's Cafe Loup is a traditional French bistro on West Thirteenth Street, a few blocks from Greenmarket. Bistro is an overused word[ these days, but Lloyd was "bistroing" 15 or 20 years ago, long before anyone else. Customers comment on his beautiful art collection and his authentic French food. Although you can find skate year-round, Lloyd serves it with kale on his winter and fall menus.]
- 6 servings
- For the kale:
- 2 tablespoons vegetable oil
- 6 garlic cloves, peeled and finely chopped
- 4 large heads kale (about 5 pounds), trimmed, rinsed, and roughly chopped
- 1/4 cup soy sauce
- 1/4 cup chicken stock
- 1/2 teaspoon sugar
- 1/4 tablespoon salt
- 1/4 tablespoon freshly ground pepper
- Few drops sesame oil
- For the hot pepper beurre blanc:
- 1/2 cup dry white wine, such as Chardonnay or Sauvignon Blanc
- 1/4 cup finely chopped shallots (2 medium shallots)
- 2 sticks (1/2 pound) butter, softened
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 serrano or jalapeno chile, very thinly sliced
- For the skate wing:
- 1/2 cup milk
- 6 skinned skate wing fillets (4 to 6 ounces each)
- 3/4 cup flour
- 1/4 teaspoon salt
- Freshly ground pepper
- 1/3 cup vegetable oil or olive oil
Kale: Heat the vegetable oil in a wok over high heat, add the garlic, and stir fry for 1 minute until golden. Add the kale, soy sauce, chicken stock, sugar, salt, and pepper and cook, stirring until wilted, about 5 minutes. Sprinkle with sesame oil. Keep warm.
Beurre blanc: Combine the wine and shallots in a small saucepan over high heat. Boil until very reduced and almost dry. Remove from the heat, slowly whisk in the butter, and season with salt and pepper. Strain through a fine sieve and stir in the sliced chile. Keep warm.
Skate: In a large bowl, pour the milk over the skate. Cover and refrigerate for 30 minutes. Remove the fish from the milk, toss together the flour, salt, and pepper, and coat the fillets in the flour.
Heat the oil in a large skillet over medium-high heat. Cook the skate in batches, until nicely golden on both sides, about 5 minutes, turning once.
Divide the kale among 6 dinner plates. Place the skate on top and drizzle with beurre blanc.
Recipe courtesy of Joel Patraker and Joan Schwartz, Greenmarket Cookbook, Penguin Putnam Inc. 2000