White Wine–Poached Skate Wings

Tender, buttery skate in a fragrant broth, finished with lemon and herbs. This delicate dish is light and delicious.

White Wine Poached Skate Wings

Ingredients (Serves 1-2)

2 Chatham Harvesters skate wings (about 1lb  total)

1/4 cup dry white wine (Sauvignon Blanc works great)

1/2 cup fish stock or light vegetable stock (or water in a pinch)

1/2  small onion, thinly sliced

1cloves garlic, smashed

1 celery stalk, sliced

1 small carrot, sliced (optional, but adds sweetness)

1 bay leaf

6–8 whole black peppercorns

1 strip of lemon peel (no white pith)

2–3 sprigs fresh thyme or parsley stems

1 tablespoon butter or olive oil

Salt, to taste

Directions 

• Thaw skate wings and rinse, gently, and pat dry.

• In a wide sauté pan or shallow pot, add: butter or olive oil, sliced onion, celery, and carrot. Cook over medium heat for 4–5 minutes until softened (not browned). Add garlic and stir for 30 seconds.

• Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol. Then, add: stock, bay leaf, peppercorns, thyme, and lemon peel

• Lower the heat so the liquid is barely bubbling. 

• Slide skate wings into the broth. Poach gently for 5-8 minutes, depending on thickness, until the flesh is opaque and begins to pull away easily from the cartilage. Don’t boil , skate gets rubbery fast. Fish should have an internal temperature of 140-145 degrees. 

• Carefully lift the skate wings out with a wide spatula. Place on a warm plate and serve. 

Serving Idea 

Skate loves simple sides: boiled new potatoes with herbs, or sautéed spinach with a mustard vinaigrette, or a simple crusty bread to soak up the sauce.