Skate with Potatoes and Garlic
Instructions:
- Skate wing is traditionally browned in butter, then served with a simple sauce. We prefer a meat-andpotatoes approach that doesn’t mask the delicate taste. Makes 4 servings
- 1â„4 cup olive oil
- 3 pounds yellow-fl eshed potatoes, such as
- Yukon golds, cut into very small, 1â„2-inch pieces
- 6 garlic cloves, minced
- 2 teaspoons chopped oregano leaves or
- 1 teaspoon dried oregano
- 1 tablespoon white wine vinegar
- 2 cups vegetable or fi sh broth
- Two 1-pound skate wings, each cut in half into separate, fanlike “wingsâ€
- 1â„2 teaspoon salt, or to taste
- Heat a large, deep skillet or sauté pan over medium heat. Pour in the olive oil, then add the potatoes. Cooking, stirring often, until the potatoes have started to brown and are getting a crunchy crust, about 12 minutes.
- Add the garlic; cook, stirring constantly, for 1 minute. Add the oregano and vinegar; stir well over the heat for 10 seconds. Pour in the broth and scrape up any browned bits on the pan’s bottom. Bring the mixture to a full simmer.
- Lay the skate-wing pieces over the potatoes. Cover, reduce the heat to medium-low, and steam until the thin parts of the wings fl ake when gently scraped with a fork and until the potatoes are tender, about 5 minutes.
- Season with salt before serving. Scoop up the wings and potato stew with a large ladle or spatula and serve in bowls.