Skate Wings with Cabbage and Leeks

Total Time:
35 min
10 min
25 min

4 servings

  • 4 skate wings
  • 2 large yellow onions, halved
  • 1 bunch fresh thyme or 2 tablespoons dried, crumbled
  • 1 head garlic, separated into cloves and crushed
  • Salt and freshly ground pepper
  • 1/2 small head of savoy cabbage, cut lengthwise into eighths
  • 1/3 cup best-quality sherry wine vinegar
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 2 medium leeks, white and pale green parts only julienned, Sauteed in butter
  • Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small nonreactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes.

  • Meanwhile steam the cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat. To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately.

  • Wine: Manzanilla La Gitana Sherry

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