Fried Skate Wings with Yellow Pepper Coulis
Skate wings are a delicacy in New England, and the vivid yellow pepper sauce makes this a beautiful presentation. The sauce may also be used for any pan-fried or grilled fish fillet. While any colorful seasonal vegetables can accompany the skate wings, the chef’s suggestions are listed as accompaniments. The sauce may be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat in a small saucepan and add the butter or cream at that time, if using.
Ingredients
- Yellow Pepper Coulis
- Olive Oil - 2 tablespoons
- Shallots - 3, minced
- Garlic Cloves - 2, minced
- Leek - 1/4 cup, chopped
- Yellow Bell Peppers - 6, seeded, deribbed, and chopped
- Fresh basil - 1/4 cup, minced
- Fish stock or bottled clam juice - 1-1/2 cups
- Dry white wine - 2-1/2 cups
- Salt and freshly ground black pepper to taste
- Skate Wings
- Skate Wings - 12 to 14 ounces
- Salt and freshly ground black pepper to taste
- Cayenne Peppers - 1/4 teaspoon, or to taste
- Olive Oil - 1/4 cup
- Garnish
- Yellow Bell Pepper - 1/4 cup, chopped
- Fresh Parsley - 1 tablespoon, minced
- Chive Stems - 6
- Accompaniments
- Beet - 1 cup, steamed, julienne
- Carrot - 1, cut in thin diagonal slices, steamed
- Snow Pea Pods - 4 to 6, steamed
- Unsalted Butter - 3 tablespoons
- Potatoes - 2 medium, finely julienned and fried crisp
Instructions
To make the coulis: Heat the olive oil in a large saute pan or skillet over medium heat. Add the shallots, garlic, and leek and saute, stirring frequently, until the shallots are translucent, about 2 to 3 minutes. Add the yellow peppers and basil and cook for 3 to 4 minutes, or until the peppers are tender. Pour in the fish stock or clam juice and wine and cook over high heat, stirring frequently, for 8 to 10 minutes, or until reduced by two thirds.
Puree the pepper mixture in a blender or food processor and strain through a fine-meshed sieve. Season with salt and pepper, and add the butter or cream if desired. Warm the sauce over low heat and keep warm.
To prepare the skate: Season the skate wings on each side with salt, pepper, and cayenne. Heat the olive oil in a large saute pan or skillet over medium-high heat. Saute the fish 2 to 3 minutes on each side, or until just barely translucent.
To serve: Toss the beet julienne, carrots, and snow pea pods separately in butter. Pour the yellow pepper coulis over the bottom of each of two warmed plates. Thinly slice the skate wings and arrange the slices over the sauce. Mound fried potatoes to one side. Place small helpings of beets, carrots, and pea pods at one end. Garnish the plates with chopped yellow bell pepper and minced parsley; lay 3 chive stems over each plate.
