sautéed skate with shallots, garlic, lemon, parsley; racinato


Yes, it’s been around the neighborhood for a while, but I was told this dish was better than ever this time.

  • skate wings from Pura Vida Fisheries, about 14 ounces altogether, coated with a coarse polenta which had been seasoned with salt and pepper, sautéed in olive oil (and a bit of butter) for a few minutes, removed from the pan, the pan wiped with a paper towel, and some butter, chopped shallots from Whole Foods, and sliced garlic from Tamarack Hollow Farm introduced into it and stirred over a lowered flame, followed by the addition of a little more butter, juice from half of an organic lemon, and chopped parsley from Eataly
  • a handful of racinato (cavalo nero) from Tamarack Hollow Farm, briefly wilted with olive oil and one small garlic half which had first been heated in the oil
  • the wine was a California (Santa Barbara) white, Rasmussen Chardonnay 2014
  • the music was Bruckner’s Symphony No. 7 in E Major, Jaap van Zweden conducting the Netherlands Radio Philharmonic Orchestra