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Roasted Skate Wing Veronique with Braised Red Wine Napa Cabbage

By Executive Chef Thomas Griese of RN74

Serves 4

Skate Wing Dish Ingredients:

  •  4 boneless, skinless skate wings, about 1-1/2 pounds total
  • 5 cups Fish Brine (see recipe below)
  • Salt and freshly ground pepper to taste
  • 4 tablespoons all-purpose flour for dredging
  • 3 tablespoons vegetable or corn oil
  • 4 tablespoons butter
  • ⅓ cup drained capers
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons red wine vinegar
  • 4 tablespoons of green grapes sliced in quarters
  • 4 tablespoons finely chopped parsley
  • 1 cup Red Wine Braised Napa Cabbage (see recipe below)
  • 1 whole lemon cut into wedges

Fish Brine Recipe Ingredients:

  • 5 cups water filtered
  • 4 tablespoons kosher salt
  • 2 tablespoons of sugar
  • 4 sprigs of fresh thyme
  • 2 each bay leaves

Fish Brine Preparation:

1. In a large stock pot, place all the ingredients and bring to a light simmer over high heat.

2. Once the brine has come to a light boil, remove and cool in the refrigerator until all the flavor has incorporated into the solution. Make sure the brine is completely cooled to 40F or below. Reserve the solution for the cleaned skate wings.

Braised Red Wine Cabbage Ingredients:

  • 1 head Napa cabbage finely chiffonade
  • ½ stick of unsalted butter  
  • 1 cup of red wine (cabernet sauvignon)
  • ½ cup of port cooking wine
  • Salt and freshly ground pepper to taste
  • ¼ tablespoon kosher salt
  • 1 tablespoon of lemon juice
  • 1 tablespoon chopped chives

Braised Red Wine Cabbage Preparation:

1. In a large sauté pan, melt the butter over medium heat and let it slightly brown before adding the cabbage.

2. Add the cabbage and season with salt and pepper. Sweat the cabbage in the butter until all the moisture has evaporated.

3. Deglaze the pan with red wine and port, cook until the wine is completely reduced. Finish with lemon juice and fresh chives. Reserve for plating the skate wing.

Skate Wing Dish Preparation

1. Put the skate fillets in a dish large enough to hold them in one layer. Pour the fish brine over the skate wings and make sure they are completely submerged. Place them back into the refrigerator to brine for 2 hours. After the 2 hours of brining, remove them from the liquid and pat dry. Reserve the skate wings in the refrigerator until you are ready to sear them.

2. Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides. Be sure to shake off the excess flour on the fish.

3. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Sauté on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.

4. Wipe out the pan with a paper towel and return the skillet to the heat. Reserve the pan over medium heat until you are ready to finish the sauce.

5. In a separate small sauce pot, heat the braised red wine cabbage with cold butter. Finish the cabbage with a fresh squeeze of lemon juice and fresh chopped parsley. Reserve for plating.

6. When the cabbage and fish are ready you will need to complete the sauce. In the same pan used for searing the fish, add the butter and cook over medium heat until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar, sliced green grapes, and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly.

7. For plating put the braised red cabbage down first and then the skate wing filets on top of the cabbage. Pour some of the sauce over the top of the fish and around the plate.

8. Garnish with some picked chervil and a small squeeze of lemon juice. Serve immediately.

Click here to see Chef Griese's tip

December 2017


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