Recipe of Alexander Rumyantsev Speed Skating

Baked Skate

As of september 2014, rumyantsev's best performance at the world single distance speed skating championships is 6th, in the 2011 team pursuit.

Recipe Summary Baked Skate

Skate (or ray) is a delicious, yet underused, fish. The flesh is creamy white, with a texture all its own; it's not flaky like most fish, but comes apart in long shreds when cooked. Don't be put off by the cartilage, and don't try to remove it before cooking. After it's done, the flesh can easily be lifted off the fan-like skeleton. I like this served with a colorful mix of sauteed vegetables and pasta.

Ingredients | Alexander Rumyantsev Speed Skating

1 lemon (Optional)

2 tablespoons panko bread crumbs

1 tablespoon salted butter, melted

1 ½ pounds skate wings, unfilleted

salt and ground black pepper to taste

1 tablespoon chopped fresh dill (Optional)

4 lemon slices (Optional)

4 sprigs fresh dill (Optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl.

Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture.

Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook.

Carefully move to a serving platter and garnish with lemon slices and dill sprigs.

You can use fresh parsley instead of dill, or use 1 teaspoon dried dill or parsley, if preferred.

Info | Alexander Rumyantsev Speed Skating

prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Baked Skate

Seafood, Fish,