Sauteed Skate Wing W/ White Corn Succotash And Gooseberry Puree

1. 1

   Succotash: Start by gently peeling the husk from the corn, removing the hairs but keeping the husk in tact. Rub ear with olive oil, salt and pepper. Return husk to original form. Preheat oven to 350 degrees and bake corn for 20 to 30 minutes. Remove from oven and cut kernels from cobb, reserve. Blanch fava beans in salted water for 3 to 5 minutes, shock in cold water and remove shell. Cut pear tomatoes in half and mix with corn and beans. Remove stems from morels and cut into 1/4's. Start a saute pan with about 2 Tbsp. olive oil, add morels first and lightly saute for 2 to 3 minutes. Add rest of the ingredients and cook until all ingredients are tender. Season with salt and pepper.

2. 2

   Gooseberry Sauce: Slowly simmer gooseberries, rice wine vinegar, and sugar in a small sauce pan. With a spoon, gently mash berries until mixture is smooth. Strain sauce, reserve.

3. 3

   Skate Wing: Season with salt and pepper. Heat a saute pan with olive oil. Saute skate wing on flesh side first, about 3 minutes on both sides. Add butter to finish.

* Per serving · 4 servings · Values may vary.