I met my first skate wing at Jacky's Bistro in Evanston. We were in the mood for seafood. Skate wing was on the menu. We decided to give it a try. "Would you like the roe?" queried the waiter. "Absolutely" said I. I was hoping I wouldn't end up having to hide it in my napkin!! Not a chance! The skate wing, a member of the Ray family, was simply prepared and mild tasting. The roe was delicious. I can't imagine that it wasn't a delicious kitchen snack for the workers if turned down by a diner.
Skate wing is a slow growing fish that is in danger of being over caught. For that reason, it isn't readily available in markets or restaurants. When you can find it, snatch is up. We've enjoyed it a number of times at Jacky's but, alas, the restaurant has closed. It is available at Fox and Obel occasionally and we always shop there prepared to bring some home if possible.
1 pound skate wing (off the bone)
Salt and pepper
4 Tbsp butter
1/4 cup dry white wine
1. Remove the skate wing from the refrigerator, lightly salt and pepper and let stand 15 minutes.
2. In a cast iron skillet over medium high heat, melt two Tbsp of the butter until bubbly.
3. Lightly dredge the skate wing in the flour, add to the pan and saute for three minutes on each side. Remove to warm oven.
4. Add the remaining two Tbsp of butter to the pan and stir until starting to brown. Add the wine and stir to deglaze. Pour over the skate wing and serve.