Seared local skate wing with lemon risotto and raw shaved asparagus
Executive Chef James Walter
Pesce Blue Restaurant
- 4 skate wing 7 oz. portions
- 2 cups of Carnaroli or Arborio rice
- 4 tablespoons of butter
- 6 cloves of garlic sliced thin
- 2 large shallots finely chopped
- Zest of one lemon
- 1/2 cup of dry white wine
- 2 cups of broth (preferably a low sodium light chicken broth)
- 3 cups of water
- 1/3 cup of freshly grated Parmesan
- 8 stalks of asparagus shaved with a peeler (should resemble ribbons)
- 1 tablespoon of extra virgin olive oil
- Salt and pepper for seasoning
- Prepare the risotto by melting the butter in a heavy bottom saucepan on low heat and adding the garlic and shallots. Lightly cook until they are very aromatic and translucent. Add the rice and lightly cook until it has a nutty aroma while trying not to brown it. Add the wine and stir constantly. Make sure that you season the risotto with salt and pepper as it is cooking. When the wine has cooked down, add the broth and stir. When the broth has cooked down, add half the water and stir. Constantly stirring will result in a creamy risotto. When the rest of the water has cooked out, add the lemon zest and cheese and remove from heat.
- Sear the skate wing. Place a large sauté pan (big enough to hold all four skate - you might need two pans) over high heat. When the pan is hot enough, add about 3 tablespoons of canola oil and bring up to a high heat. If the oil is not hot enough, the skate will stick to the pan. Season the skate with salt and pepper and place in the pan to sear with fish side down and bone side up. Reduce the heat and sear until the skate is golden brown. Flip the skate over and turn off the heat. The skate should finish cooking from the residual heat.
- Dress the asparagus with the lemon juice and extra virgin olive oil, salt and pepper.
- Divide the risotto onto four plates, place the skate on top with the seared side up and top it with the asparagus. Drizzle some extra virgin olive oil over the top and serve.