Skate Wing and Shrimp Prep

Cuisine: American

Category: seafood

Servings: 2


1 skate wing top layer, 8 oz. each
1 skate wing bottom layer, 4 oz. each
1 pt. milk
3 oz. red bell pepper, roasted, peeled, seeded
1 oz. roasted red chili pepper, roasted, peeled, seeded
salt and pepper, to taste
2 shrimp, U-10, peeled, deveined
Lemon grass hearts, to taste
Cilantro stems, to taste
6 oz. ginger-infused shrimp broth
garlic, roasted, peeled, to taste
cilantro leaves, to taste


Remove cartilage from skate wing; cut top layer in half. Place skate in milk. Cover; refrigerate overnight. Place roasted peppers in blender or food processor; process until smooth. Season with salt and pepper; adjust consistency with stock if desired. Remove skate from milk; spread puree over top halves. Cryovac; let infuse overnight. Place shrimp on skewer with lemon grass hearts and cilantro stems; place in shrimp broth. Place garlic and cilantro in blender or food processor; process until smooth. Place in bottom of skate wing; wrap in cheesecloth to form roulade. Add to shrimp broth. Refrigerate overnight.

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