Lunchbreak: Chef Carrie Nahabedian makes wild skate wing

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Carrie Nahabedian

Taste of the NFL

Wild Skate Wing Crusted with Brioche, with a Salad of Mache, Jerusalem Artichokes, Kohlrabi, Fennel and Radish

2 pieces French Brill, Skate Wing, Turbot, Wild Cod, or Halibut
1 piece kohlrabi, peeled and juilienne cut
1/2 bulb fennel
1 piece jerusalem artichoke
1 bunch mache
2 pieces globe, easter egg, or watermelon radish
2 roma tomatoes
1/2 stick unsalted butter, clarified
1/2 lb. brioche crumbs
2 Tbs hazelnut oil
2 tsp sherry wine vinegar
salt, cracked black pepper


Cut up bread and toast until lightly golden brown. Process in a food
processor. Keep refrigerated for future use.

Clarified butter:
Melt butter over a slow flame. Set aside, skim off the foam, remove the clear butter and throw away the milk solids. Keep warm (but this can also be done in advance and kept in the refrigerator for future use).

In a pot of boiling salted water, blanch the Roma tomatoes just for a moment once you have cored them and made an X on the bottom of the tomatoes. Refresh and with a sharp knife, peel away the skin and discard. With the knife, cut the tomato in a petal shape. Discard the inside of the tomato which is all the seeds. Cut the tomato into thin julienne strips and set aside.
Peel the kohlrabi, slice it and then cut it into julienne strips. Place a wet paper towel on top and set aside.
Heat a Teflon or stainless steel saute pan with 1/2 of the clarified butter over medium-high heat. Season the fillets with salt and cracked black pepper. Take the brioche crumbs and place them on a plate. With the remaining clarified butter, dip the fillets into the butter and then into the brioche crumbs. Reduce heat to a medium flame, place fish into the saute pan and cook until golden brown. Flip and cook on the other side. It will take approximate three minutes on each side. It will not need to go into the oven unless the fillets are very thick. In which case, they will need five minutes additional in a preheated 375 degree oven. Remove from the pan. Lightly rest them on a paper towel to remove excess fat and place on your serving plate.
In a bowl, place the Kohlrabi, tomatoes, shaved radish, Jerusalem artichokes, fennel and mache. Season to taste with salt and freshly ground black pepper. Dress the salad with the hazelnut oil and sherry wine vinegar. Place on top of the fish and serve!

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