Skate wing fillet

Meat from the skate's wings of parallel fibres, boneless, close in taste to scallop, for frying in butter.

Skate wing fillet is meat from the skate's wings, made of long parallel fibres along the cartilage, boneless, with tender, sweetish flesh close in taste to scallop. It is fried in butter with capers and brown butter (a la grenobloise), baked, steamed and poached in broth.

Recipes with this ingredient

Skate wings with vegetables and onion confitEuropean cuisine | Main courses

Skate wings with vegetables and onion confit is an exquisite dish of European cuisine, combining a richness of flavors and textures. Tender skate fillet, coated in crispy breadcrumbs, is complemented by a sweet-spicy onion confit made by slow cooking with soy sauce and balsamic vinegar. The saffron-infused hollandaise sauce adds tenderness and a hint of spice, while sautéed vegetables—green beans and juicy cherry tomatoes—bring freshness and harmony. This dish evokes the Mediterranean shores where seafood pairs with aromatic herbs and sauces. It is perfect for special occasions and will delight gourmets who appreciate refined flavor combinations.

Steamed stingray in citrus juices with gingerMediterranean cuisine | Main courses

The ginger-infused skate in citrus juices is an elegant dish of Mediterranean cuisine that embodies the harmony of vibrant flavors and delicate texture. Historically, seafood holds an important place in the gastronomy of coastal regions, and the combination of fish with citrus and spices adds freshness and refinement. The tender skate fillet slowly absorbs the aromas of orange, lime, and zesty ginger, creating a rich, slightly spicy flavor. The reduced sauce transforms into a thick glaze that highlights the fish's natural sweetness. This dish is perfect for a light dinner, with fresh notes of lime and chives adding zest. It pairs wonderfully with white wine and grilled vegetables, offering a gastronomic journey to the sunny shores of the Mediterranean.