Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce

Name: Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce
Yield: Makes 6 Servings
Cuisine: French
Ingredients: ¾ pound red cabbage; ¾ cup dry red wine; 1 tablespoon duck fat, unsalted butter, or canola oil; ½ cup diced (¼-inch) red onion; ¼ cup White Veal Stock, Vegetable Stock, or water; ¼ cup finely grated Granny Smith apple; Mustard Powder; Kosher salt; 1½ pounds skate wing, skin removed, trimmed of cartilage and any red areas (have the fishmonger remove the skin); Flour for dusting; 1½ teaspoons Dijon mustard; 1½ teaspoons grainy mustard; 1 tablespoon Brunoise; 2 teaspoons finely minced chives; 3 tablespoons chopped carrot; ½ cup Veal Stock; 1 tablespoon heavy cream; 10 tablespoons (5 ounces) unsalted butter, cut into pieces; Kosher salt and freshly ground black pepper; Canola oil; ¼ cup chopped leek; ¼ cup chopped mushrooms; 2 teaspoons honey, preferably wildflower honey; ½ cup finely grated peeled russet potato

Preparation info

Makes
6
Servings

Difficulty
Complex

Appears in

The French Laundry Cookbook

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.

Ingredients

Braised Red Cabbage

¾ pound red cabbage
¾ cup dry red wine
1

Europe
France
Main course
Mediterranean

Method

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