Wednesday, May 1, 2013

Skate Wing Meuniere

This week on special, we are offering something that isn't seen too often in these parts. Skate wing meuniere with meyer lemons has found its way onto our menu. This entree is served over a bed of Israeli cous cous mixed with red peppers and asparagus.  Because the title alone lends itself to curiosity, read on to discover what this dish consists of.

Skate is a type of fish most closely associated with the sting ray... their appearances are nearly indistinguishable.  Like the stingray, the skate also has large wings of meat and cartilage that are used primarily in cooking. Since there are no bones, the meat is springy like lobster and is many times compared to the sweetness of fresh scallops.  Skate is found world-wide in the ocean's waters, but most of the skate served on tables in the United States comes from the Gulf of Maine in the Northeast. 

Meuniere is the French style of cuisine in which a fish filet is dredged lightly in flour and then quickly sauteed in an extremely hot pan. This gives the fish a crusty outside while not being overbearing like the typical batter or coating from fried fish. The remaining liquid after the sautee is then used to create a sauce. It consists of adding butter, lemon and a small amount of vegetables that are sauteed and poured over the top of the fish. In our version, we are using freshly cut shallots, meyer lemons and capers to create our perfect meuniere sauce.

A meyer lemon is a Chinese citrus fruit that is a cross between a true lemon and a mandarin or an orange. It's not as tart as the typical lemon and in many cases can be eaten by itself. These fruits became popular again in during the California Cuisine Revolution. 

All in all, this is a rare find that will only be here for a short time.  This light dish pairs perfectly with a glass of white wine and a cool spring night on our patio!

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