Menu Search
Directions for: Skate Wing with Celery Root Hash, Watercress and Seafood Pan Jus


Skate Wing

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

Celery Root Hash

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

Seafood Pan Jus

1 Tbsp olive oil

1 lb. 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


Skate Wing

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.

Celery Root Hash

1. 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.

Seafood Pan Jus

1. 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.

See more: Vegetables, Sauté, Lunch, Main, Dinner, Fish, Shellfish