Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

I like skate because of its ropy texture. It’s an easy fish to cook, because it doesn’t fall apart when cooked at higher temperatures, and you thus have great opportunity for crispness. I use spotted, as opposed to red or gray, because it is a smaller fish, with a more compact texture.


Braised Red Cabbage

  • ¾ pound red cabbage
  • ¾ cup dry red wine
  • 1


For the Braised Red Cabbage

Remove the thick ribs from the cabbage and cut the leaves into chiffonade, long narrow strips about ¼ inch wide. Place the cabbage and red wine in a large bowl, toss together, cover, and refrigerate overnight.

The next day, preheat the oven to