Skate Wing with Watercress Sauce

By maredan

Ingredients

• For the Skate Wing
• 1.350 * 1.350 kilograms skate wing, skin removed on both sides, cut into 4 pieces, rinsed and patted dry
• 30 * 30 millilitres (2 tablespoons) olive oil
• 30 * 30 millilitres (2 tablespoons) butter
• * Salt and pepper
• For the Watercress Sauce
• 1 * 1 small onion, finely chopped
• 2 * 2 cloves garlic, finely chopped
• 30 * 30 millilitres (2 tablespoons) olive oil
• 1 * 1 litre (4 cups) watercress
• 60 * 60 millilitres (1/4 cup) chicken broth
• 125 * 125 millilitres (1/2 cup) 35% cream

Details

Servings 4

Preparation

Step 1

Directions
For the Skate Wing

1. With the rack in the middle position, preheat the oven to 180ºC (350ºF). Line a baking sheet with parchment paper.
2. In a large non-stick skillet over medium heat, lightly brown 2 pieces of skate wing on both sides in half the oil and butter. Season with salt and pepper. Transfer to the parchment lined baking sheet. Repeat for the other 2 pieces. Bake until the meat pulls easily from the cartilage, about 20 minutes.

For the Watercress Sauce

1. Meanwhile, in the same skillet over medium heat, soften the onion and garlic in the oil. Add the watercress and cook for about 2 minutes. Add the broth and cream and continue cooking for about 2 minutes. Season with salt and pepper.
2. In a blender, purée the sauce until smooth. Adjust the seasoning.

For Presentations

1. Serve the skate wing on a bed of Pink Vegetable Julienne (see recipe) and napped with the watercress sauce.