Skate and Rock Shrimp
Note: This recipe has been adapted from "The Babbo Cookbook" by Mario Batali. Photography by Christopher Hirsheimer. Copyright 2002 by Mario Batali. Photographs copyright 2002 by Christopher Hirsheimer. Reprinted by permission of Clarkson Potter.
- Servings: 4
- 4 (12 ounces each) pieces bone-in skinless skate wing
- Coarse salt and freshly ground pepper
- 1 cup Wondra flour
- 4 tablespoons extra-virgin olive oil
- 3 shallots, finely chopped
- 6 tablespoons dry white wine
- 1/2 pound New Zealand cockles, scrubbed
- 1/2 pound rock shrimp or medium shrimp, peeled and deveined
- 1 1/4 cups Saffron Citronette Saffron Citronette
- 1 tablespoon, finely chopped fresh flat-leaf parsley, plus more for garnish
- 1 bunch arugula
Season skate with salt and pepper, then dredge both sides in flour. In a large saute pan, heat 3 tablespoons oil over high heat until just smoking. Add half of the skate, and cook 4 to 5 minutes. Turn skate, add 1 shallot and 2 tablespoons wine, and cook until skate is golden brown and cooked through, 4 to 5 minutes more. Remove and keep warm; set aside. Repeat with remaining skate.
Meanwhile, in a medium saucepan, combine cockles, wine, and remaining shallot. Cover, bring to a boil, and cook until the cockles begin to open, 3 to 4 minutes. Add shrimp and saffron citronette. Cook, covered, until shrimp are opaque. Season with salt and pepper. Stir in parsley.
Heat remaining tablespoon oil over medium heat in the same sauté pan that the skate was cooked in. Add arugula, and cook until just wilted. Season with salt and pepper. Divide arugula among four warmed bowls, and top each with a skate wing. Divide shellfish and broth evenly among bowls. Sprinkle with parsley, and serve immediately.