Skate wings with cabbage and leeks

4 servings

Quantity Ingredient
4 Skate wings
2 larges Yellow onions; halved
1 bunch Fresh thyme; chopped
(or 2 tblspns dried thyme; crumbled)
1 Garlic head; separated into
1 Cloves and crushed
Salt; to taste
Freshly-ground black pepper; to taste
½ small Savoy cabbage head; cut lengthwise
Into eighths
⅓ cup Best-quality sherry wine vinegar
6 tablespoons Unsalted butter; chilled, and
Cut into small pieces
2 mediums Leeks; white, pale green parts only, julienned, and
Sauteed in butter

Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small,non-reactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes. Meanwhile steam the cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat. To serve, drain the skate on a towel.

Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately. This recipe yields 4 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4817 broadcast 03-27-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-19-1998

Suggested Wine: Manzanilla La Gitana Sherry Recipe by: David Rosengarten

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