Name: Skate Wing with Celery Root Hash, Watercress and Seafood Pan Jus
Yield: 4 servings
Ingredients: 4 pieces skate wing, skin and cartilage removed; Course salt, to taste; Freshly ground white pepper, to taste; All purpose flour, as needed; ¼ cup olive oil; 4 strips double smoked bacon, julienne; 4 scallions, slice thinly; 1 celery root, peeled and diced; 1 Tbsp butter; course salt, as needed; freshly ground black pepper; 1 lemon, zest only; 1 bunch 1 bunch watercress, stems removed; 1 Tbsp olive oil; 1 lb(s) pasta clams, washed; 8-12 pieces head on shrimp; ½ cup cherry tomatoes, cut in half; ½ cup white wine; 1 tsp butter; course salt as needed; freshly ground white pepper, as needed; 1 Tbsp chives, minced

Yields

4 servings

ingredients

Skate Wing

pieces skate wing, skin and cartilage removed

Course salt, to taste

Freshly ground white pepper, to taste

All purpose flour, as needed

cup olive oil

Celery Root Hash

strips double smoked bacon, julienne

scallions, slice thinly

celery root, peeled and diced

Tbsp butter

course salt, as needed

freshly ground black pepper

lemon, zest only

bunch 1 bunch watercress, stems removed

Seafood Pan Jus

Tbsp olive oil

lb(s) pasta clams, washed

8-12

pieces head on shrimp

cup cherry tomatoes, cut in half

cup white wine

tsp butter

course salt as needed

freshly ground white pepper, as needed

Tbsp chives, minced

Ingredient Substitution Guide

directions

Step 1

On a clean work surface, pat dry the skate filets with paper

towel. Season with salt and pepper. Lightly dredge in flour and

shake off any excess. In a large skillet over medium heat, sauté

the skate in olive oil until golden brown, about 3 minutes per

side. Remove, drain and keep warm.

Step 2

In a large skillet over high heat, render the bacon until firm

but not crisp. Add the shallots and continue until translucent,

about 3 minutes. Add the diced celery root and sauté until light

brown on all sides. Add butter, salt and pepper and mix well.

Finish with lemon zest and watercress. Remove from heat and keep

warm.

Step 3

In a large skillet, over high heat sauté the clams in olive oil

and cook for 2-3 minutes. Add the shrimps, tomatoes and white

wine. Cover and steam until the clams have opened. Discard any

unopened clams and finish with butter salt and pepper. Garnish

with chives.

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Skate Wing with Celery Root Hash, Watercress and Seafood Pan Jus