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SKATE CHEEKS- an exquisite flavorful delight

These sweet morsels, akin to crab, and some say scallops, in both texture and flavor, are a delightful treasure from the body of the skate. Often discarded, the crew at Chatham Harvesters takes special care and pride in utilizing the whole fish and presenting them to you. Undoubtedly comparable to the delicacy of cod and monkfish cheeks as well, they offer a more delicate experience.


Skate in butter sauce stands as a timeless fish dish, where the tangy saltiness of capers harmonizes beautifully with the tender fish, enriched by generous amounts of butter and a refreshing splash of lemon juice. Delicate skate fillet and wings can be


poached in wine or coated in flour and butter for a delightful crispness. Complementing spices such as crushed peppercorns, coriander seeds, and dried oregano can enhance the flour coating.


Chatham Harvesters Kitchen has elevated this classic recipe, by using skate cheeks, infusing it with a lighter, brighter, more vibrant flavor profile for an unparalleled culinary experience. We'd love to hear how you prepare skate cheeks? Share in our comment section!


SKATE CHEEKS WITH PARSLEY AND LEMON DRESSING

Ingredients:

  • 5-6 PLUMP SKATE CHEEKS PER PERSON

  • 2 TBSP FINELY CHOPPED PARSLEY LEAVES

  • 1 TSP GRATED LEMON ZEST

  • TWO LARGE CLOVES OF GARLIC, FINELY CHOPPED

  • 1 TBSP WHITE WINE OR CIDER VINEGAR

  • 1 TSP HONEY

  • ¼ TSP DIJON MUSTARD

  • SALT AND PEPPER

  • EXTRA VIRGIN, COLD- PRESSED, RAPESEED, OR OLIVE OIL

  • TWO HANDFULS OF SEASONAL LEAVES


Directions:

KEEP SKATE CHEEKS WHOLE. MAKE TWO DRESSINGS, ONE WITH THE PARSLEY, THE LEMON, THE CHOPPED GARLIC, AND ENOUGH OIL TO SLACKEN, BUT NOT SO IT'S SWIMMING AND SEASON WITH SALT AND .PINCH OF PEPPER. THE OTHER DRESSING MAKES WITH VINEGAR, MUSTARD, HONEY SALT AND PEPPER, AND ENOUGH OIL THAT THE VINEGAR DOESN'T CATCH THE BACK OF THE THROAT. HEAT A FRYING PAN WITH OIL AND FRY THE SKATE CHEEKS. TURNING AFTER A MINUTE OR SO TO COLOR ON BOTH SIDES. IF THEY ARE STILL TRANSLUCENT IN THE MIDDLE. REMOVE THEM FROM THE HEAT AND LEAVE THEM TO REST IN THE FRYING PAN UNTIL JUST COOKED THROUGH. TOSS THE SALAD WITH A FEW TABLESPOONS OF THE VINAIGRETTE, SCATTER ONTO FOUR PLATES, PLACE THE SKATE CHEEKS ON TOP AND SPOON OVER THE PARSLEY DRESSING.






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