Food & Cooking Recipes Ingredients Seafood Recipes Herb-Crusted Skate Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 14, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 4 medium skate wings, boned and skinned Coarse salt, (to taste) Freshly ground black pepper, (to taste) 2 tablespoons Dijon mustard 2 cups panko (Japanese wheat breadcrumbs) ½ bunch fresh flat-leaf parsley, leaves roughly chopped, plus 12 whole leaves ¼ bunch fresh chives, cut into ¼-inch pieces 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter, cut into small pieces 12 sprigs fresh chervil 16 tarragon leaves Juice of 1 lemon Beet Salad Horseradish Mashed Potatoes Directions Season skate with salt and pepper. Lightly brush both sides with mustard. In a medium bowl, combine panko, chopped parsley, and chives. Coat skate with panko mixture. Heat oil and butter in a large nonreactive saute pan over medium heat. Add skate, and cook until golden brown, 2 to 2 1/2 minutes on each side. In a small bowl, combine chervil, tarragon, and whole parsley leaves. Drizzle with lemon juice. Season with salt, and set herb mixture aside. Spoon mashed potatoes into center of each plate. Top with a skate wing. Place beet salad around skate, and garnish with herb mixture. Rate it Print