Pressed Skate Wing

SAVORY

Sep 25

Carolina Gold Rice, Mole Negro, Tare Sauce, Salsa Moruno, Smoked Oyster Cream, Fish Skin Mayonnaise, Ramp Oil

Chef Neil Zabriskie of Regards | Portland, ME

“Sherry Vinegar from Spain imparts a delicate tanginess to the grilled skate wing, enhancing its flavor profile with a subtle acidic note that complements the natural sweetness of the fish and adds a layer of depth and nuance.” - Neil Zabriskie

INGREDIENTS

Skate Wing:
400 grams kosher salt
24 grams kelp purée
Skate wing filets
Transglutaminase

Rice:
80 grams kelp purée
80 grams brown rice miso
5 grams kosher salt
1 kilogram Carolina Gold rice

Kombu Dashi:
20 grams dried kombu, washed
50 grams dried shiitake mushrooms
4 grams katsuobushi
95 grams shoyu
30 grams rice vinegar
10 grams kosher salt

Mole Negro:
700 grams tomatoes
30 grams garlic cloves, wrapped in foil
2 Spanish onions
110 grams guajillo chile, seeded and stemmed
110 grams pasilla chile, seeded and stemmed
200 grams ancho chile, seeded and stemmed
3 cloves
3 sticks cinnamon
14 grams ground ginger
3 pods star anise
50 grams white sesame seeds
3 allspice berries
3 sprigs thyme
3 sprigs marjoram
3 sprigs oregano
50 grams prunes
72 grams roasted peanuts
60 grams roasted hazelnuts
35 grams raisins
125 grams 99% chocolate
2 grams ground nutmeg
87 grams neutral oil
Kosher salt

Fish Skin Mayonnaise:
Skin from cod, skate, hiramasa, or similar fish
6 cloves garlic
240 milliliters neutral oil
150 milliliters picual olive oil
Kosher salt

Ramp Oil:
135 grams ramp greens
850 grams neutral oil
Kosher salt

Salsa Moruno:
25 grams toasted black cumin seeds, ground
8 grams toasted coriander seeds, ground
12 grams toasted black peppercorns, ground
18 grams toasted fennel seeds, ground
30 grams sweet paprika
4 cloves garlic, microplaned
4 grams shaved parsley stems
2 lemons, zested
50 milliliters Jerez Vinegar PDO
750 milliliters olive oil
8 grams sea salt

Smoked Oyster Cream:
946 milliliters heavy cream
3 grilled oysters
1 oyster
Kosher salt

Tare Sauce:
200 grams tamari
150 grams mirin
100 grams sake
30 grams maple syrup
20 grams thinly sliced garlic
20 grams thinly sliced black garlic
30 grams thinly sliced ginger
80 grams shio koji
30 grams Jerez Vinegar PDO
25 grams sesame oil

To Assemble and Serve:
Yield: 1 serving
Finishing salt
Meyer lemon juice
Sliced pearl onions
Green sorrel

METHOD

For the Skate Wing:
In a shallow baking dish, whisk together salt and 2 kilograms water until the salt is fully dissolved. Whisk in kelp, then place fish in brine and let cure 25 minutes. Rinse in cold water, pat dry, and set aside. Line a third pan with plastic wrap, leaving enough to hang over the edges of the pan. Lay 1 filet cured fish on the bottom of the pan. Using a tea strainer, sprinkle transglutaminase over top of the dish to form an even layer. Layer with another cured filet and another layer of transglutaminase. Repeat the process until you have 5 layers. Cover with plastic wrap, then add a second third pan on top and press down. Add weights to keep the pan down. Refrigerate 12 hours. The next day, portion fish into 5-centimeter cubes. Refrigerate.

For the Rice:
In a rondeau over medium-high heat, add kelp purée, miso, salt, and 1.92 kilograms water. Whisk to break apart miso, then add rice and bring mixture to a boil. Once boiling, reduce heat and let simmer 18 minutes, or until rice is tender. Transfer cooked rice to a parchment-lined sheet tray. Let cool overnight.

For the Kombu Dashi:
In a rondeau over medium heat, bring kombu, mushrooms, and 4 liters water to 180°F. Cook 1 hour and 40 minutes, then stir in katsuobushi. Cook an additional 20 minutes. Strain mixture, then stir in shoyu, vinegar, and salt. Reserve.

For the Mole Negro:
Heat oven to 450°F. Place tomatoes, onions, and garlic on a parchment-lined sheet tray. Roast 25 minutes. On a separate parchment-lined sheet tray, place chiles. On another parchment-lined sheet tray, place whole spices, herbs, prunes, nuts, and raisins .Place both trays into the oven and roast 8 minutes, making sure not to burn. Transfer mixtures to a Vitamix blender with the roasted vegetables, ground nutmeg, and chocolate. Purée until smooth. In a rondeau over medium flame, heat oil. Add blended mixture to the pan, then cook 1 hour, stirring frequently. Add 720 milliliters water and cook an additional 25 minutes, stirring frequently. Strain and adjust seasoning with salt. Transfer to an airtight container and set aside.

For the Skate Skin Mayonnaise:
In a saucepan over medium heat, bring fish skin, garlic, and 500 milliliters Kombu Dashi to a simmer, or until skin begins to fall apart and garlic has softened. Remove from heat and let mixture cool to 120°F. Once cooled, transfer to a Vitamix blender and purée until smooth. Slowly stream in neutral oil and continue to blend until fully emulsified. Whisk in olive oil, then weight mixture. Stir in 1 percent salt by weight of mixture. Transfer to an airtight container and refrigerate.

For the Ramp Green Oil:
In a Vitamix blender, combine ramp greens and oil until fully emulsified. Double strain, then weight mixture. Transfer to an airtight container and stir in 1 percent salt by weight of mixture. Reserve.

For the Salsa Moruno:
In a mixing bowl, whisk together all ingredients. Transfer to an airtight container and reserve.

For the Smoked Oyster Cream:
In a saucepan over low heat, add cream and grilled oysters. Cook 15 minutes, or until mixture has reduced. Add 1 piece hot charcoal. Strain mixture, then transfer to a Vitamix blender. Add raw oyster and purée on high speed until smooth. Strain and season with salt. Transfer mixture to an airtight container and refrigerate.

For the Tare Sauce:
In a saucepan over medium-high heat, bring all ingredients to a boil. Once boiling, remove from heat and let steep 20 minutes. Strain, transfer to an airtight container, and reserve.

To Assemble and Serve:
Heat and prepare a charcoal grill. Skewer Skate Wing with 3 thin metal skewers. Grill Skate Wing over charcoal while brushing with Tare Sauce on all sides. Brush skewers with Salsa Moruno and continue to grill until fish begins to char and caramelize. Let rest, then season with finishing salt. In a small saucepan over medium heat, add Rice and enough Kombu Dashi to submerge. Cook until Rice is tender, stirring constantly in one direction. Stir in 1 spoonful Fish Skin Mayonnaise and 1 spoonful Smoked Oyster Cream. Once Rice has reached a risotto-like consistency, season with Ramp Oil and lemon juice. Reduce heat and keep warm. In a separate saucepan over medium-low heat, warm Mole Negro. Season with salt and thin out with water until desired consistency is achieved. Keep warm. Place Rice on a serving plate. Top with desired amount of Mole Negro followed by the grilled Skate Wing skewers. Spoon Fish Skin Mayonnaise over top. Garnish with pearl onions and sorrel, then finish with a drizzle of Ramp Oil and lemon juice.

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