Wednesday, September 11, 2013


yields six servings

2 pounds skate wing fillets
1 cup dry white wine
1 pound fresh spinach, well rinsed and dried
1/4 pound bacon
2 tablespoons finely chopped chives
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
4 tablespoons red wine vinegar
freshly ground black pepper

Place the skate fillets in a skillet that will hold them in a single layer, add the wine, bring to a simmer and poach gently for eight minutes. Remove from the heat and allow to cool in the poaching liquid. Remove the stems from the spinach and place the spinach in a bowl. Fry the bacon until golden. Remove it from the pan and drain it on paper towels. Crumble it into one-half inch pieces and mix with the chives. Add the olive oil to the bacon fat in the pan. Beat the mustard and vinegar together and whisk them into the bacon-fat mixture. Toss the spinach with all but three tablespoons of this dressing. Arrange the spinach salad on each of six plates. Drain the fish and divide it into six equal portions. Place a warm fish fillet on each bed of spinach. Spoon the remaining dressing over each fillet, then sprinkle with the crumbled bacon and chives. Season with pepper and serve.

bacon recipe courtesy of: Florence Fabricant, "Beyond the Usual Catch: Shark or Skate," The New York Times, June 30, 1991

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