How to make pan-seared skate wings with a mustard and tarragon dressing
Forget your usual fish choices of salmon, trout and sea bass. The lesser-known skate deserves to make the list of your fish choices with its moist mouth-feel and tasty flavour. The flounder and stingray cross-over is best cooked and served pan-seared — as done by hama hama, a seafood and oyster bar in habitat by honestbee. Pair that with a creamy mustard and tarragon dressing alongside crispy shredded hash, we've got a winner fin dish here.
Skate Wings: Here's what you need
130g Skate Wings
50g Australian Leek
20g Petit Pois
10g Shredded Hash (garnish)
Chopped Chives (garnish)
A handful of All-Purpose Flour seasoned with a little Salt and Pepper
Skate Wings: How to make it
1. Season the skate wings with some salt and pepper. Dust it with plain flour lightly and pan sear it until cooked.
2. Rough chop the Australian leek and braise it with chicken stock until soft and add in the petit pois and season well.
3. Deep fry the shredded hash and save it for garnish.
Mustard and Tarragon dressing: Here's what you need
50g White Balsamic Vinegar
10g Whole Grain Mustard
100g Cooking Cream
Mustard and Tarragon dressing: How to make it
1. Chop shallots and garlic and reduce with white balsamic vinegar until three-quarters.
2. Add the cream and reduce until half.
3. Fold in the rest of the ingredients and season with salt.