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

Food Network Canada
YIELDS
4 servings
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Ingredients

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(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
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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.

Rate Recipe

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