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I did skate last night, classic meuniere. Meh. I've had it before and thought it was quite good, but my own attempt wasn't phenomenal. Probably should have used a little more oil and cooked each wing segment separately to get an optimal crust.
Best way I ever had it was poached in white wine, garlic, and olive oil. Maybe next time I'll try that. Skinning it sure was a PIA, though... My hands have skate rash.
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