Well, I would.
Skate is a great fish.
Normally, I just do skate in brown butter with capers, but my wife's been on a non-dairy diet, so this time we're sticking with oil. I did throw some animal fat in there to keep the olive oil from full-on burning, but I did keep to the non-dairy beyond that.
- 2 Tb olive oil
- 2 Tb duck fat (or clarified butter)
- 4 cloves of garlic, chopped
- 1/2 tsp red pepper flakes
- 1 tsp celery seed
- 1/2 tsp amchoor powder
- 1 leek, cleaned and sliced; reserve celery leaves
- 1 celery stalk, sliced
- 2 skate wings
- 1/2 tsp celery seed
- 1 c. picpoul de pinet or other white wine with good acidity
- 6 large capers
- 12 olives (green or black)
- 3/4 c. spinach leaves
- 6 cherry tomatoes, halved
- 1/4 c. parsley, halved
- In a large saute pan, heat the oils over moderate heat until just aromatic.
- Add the garlic, red pepper, celery seed and amchoor powder and saute 1 minute.
- Add the celery stalk and leek and continue to saute for 3 minutes until the leeks and celery are on their way to softness.
- Add the skate on top of the leeks and celery, sprinkle the celery seed, and saute for 1 minute - just so it starts to cook and change its texture.
- Add the cup of wine, capers, olives, and bring to a simmer. Continue to cook for 2 minutes. If you dare, you may flip the fairly fragile skate at this point.
- Add the spinach and cherry tomatoes, and lightly stir until the greens are wilted and the skate is poached nicely - perhaps another minute or two.
- Add the parsley and reserved celery leaves and stir into poaching liquid. Crack some pepper and sprinkle some salt over the mixture. Turn off the heat and serve.