Lloyd Feit Sauteed Skate Wing with Kale and Hot Pepper Beurre Blanc Recipe

Name: Lloyd Feit Sauteed Skate Wing with Kale and Hot Pepper Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 6 garlic cloves, peeled and finely chopped; 4 large heads kale (about 5 pounds), trimmed, rinsed, and roughly chopped; 1/4 cup soy sauce; 1/4 cup chicken stock; 1/2 teaspoon sugar; 1/4 tablespoon salt; 1/4 tablespoon freshly ground pepper; Few drops sesame oil; 1/2 cup dry white wine, such as Chardonnay or Sauvignon Blanc; 1/4 cup finely chopped shallots (2 medium shallots); 2 sticks (1/2 pound) butter, softened; 1/2 teaspoon salt; Freshly ground pepper; 1 serrano or jalapeno chile, very thinly sliced; 1/2 cup milk; 6 skinned skate wing fillets (4 to 6 ounces each); 3/4 cup flour; 1/4 teaspoon salt; Freshly ground pepper; 1/3 cup vegetable oil or olive oil

Servings: persons

2 tablespoons vegetable oil
6 garlic cloves, peeled and finely chopped
4 large heads kale (about 5 pounds), trimmed, rinsed, and roughly chopped
1/4 cup soy sauce
1/4 cup chicken stock
1/2 teaspoon sugar
1/4 tablespoon salt
1/4 tablespoon freshly ground pepper
Few drops sesame oil
1/2 cup dry white wine, such as Chardonnay or Sauvignon Blanc
1/4 cup finely chopped shallots (2 medium shallots)
2 sticks (1/2 pound) butter, softened
1/2 teaspoon salt
Freshly ground pepper
1 serrano or jalapeno chile, very thinly sliced
1/2 cup milk
6 skinned skate wing fillets (4 to 6 ounces each)
3/4 cup flour
1/4 teaspoon salt
Freshly ground pepper
1/3 cup vegetable oil or olive oil

1
Kale: Heat the vegetable oil in a wok over high heat, add the garlic, and stir fry for 1 minute until golden.
2
Add the kale, soy sauce, chicken stock, sugar, salt, and pepper and cook, stirring until wilted, about 5 minutes.
3
Sprinkle with sesame oil.
4
Keep warm.
5
Beurre blanc: Combine the wine and shallots in a small saucepan over high heat.
6
Boil until very reduced and almost dry.
7
Remove from the heat, slowly whisk in the butter, and season with salt and pepper.
8
Strain through a fine sieve and stir in the sliced chile.
9
Keep warm.
10
Skate: In a large bowl, pour the milk over the skate.
11
Cover and refrigerate for 30 minutes.
12
Remove the fish from the milk, toss together the flour, salt, and pepper, and coat the fillets in the flour.
13
Heat the oil in a large skillet over medium-high heat.
14
Cook the skate in batches, until nicely golden on both sides, about 5 minutes, turning once.
15
Divide the kale among 6 dinner plates.
16
Place the skate on top and drizzle with beurre blanc.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 6 garlic cloves, peeled and finely chopped, 4 large heads kale (about 5 pounds), trimmed, rinsed, and roughly chopped, 1/4 cup soy sauce, and more.

Yes, Lloyd Feit Sauteed Skate Wing with Kale and Hot Pepper Beurre Blanc falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lloyd Feit Sauteed Skate Wing with Kale and Hot Pepper Beurre Blanc

How did you like this recipe?

Frequently Asked Questions