IE 11 is not supported. For an optimal experience visit our site on another browser.

Maine Skate Stuffed with Pastrami (Green Cabbage, Mountain Huckleberries and Devonshire Emulsion)

Serves 4 Servings
Serves 4 Servings


  • 4 skate fillets – four ounces each
  • 8 ounce pastrami – fatty – steamed until tender and sliced thin
  • 2 tablespoon duck fat
  • 1 1/2 cup green cabbage chiffonade – blanched until tender
  • 2 tablespoon parsley – cut in chiffonade
  • 1/4 cup walnuts – shelled and toasted
  • 1/4 cup carrot – brunoise – blanched tender
  • 1/4 cup celery- brunoise – blanched tender
  • 1 tablespoon walnut oil
  • 1 cup english devonshire cream
  • 1 tablespoon dijon mustard
  • 33/100 cup beef jus
  • 1/4 cup mountain huckleberries
  • 1/4 cup champagne vinegar
  • Preparation

    Baking Directions:

    Lay out the skate fillets on a cutting board.

    On the right side of each fillet, lay some of the pastrami.

    Fold over the other side of the skate to close.

    In a medium sauté pan, heat some duck fat until lightly smoking.

    Roast each piece of skate until golden, turning once.

    Hold warm.

    In a medium sauce pot, heat the duck fat.

    Add the cabbage, walnuts, carrot, celery and parsley.

    Finish with the walnut oil and season to taste.

    Hold warm.

    In a small sauce pot, reduce the devonshire cream by half and finish with the mustard.

    Hold warm.

    In a bowl, macerate the huckleberries in the vinegar for 1 hour.

    Strain the vinegar and berries and reserve each separately.

    Add the huckleberries to the beef jus and season it with the huckleberry vinegar.

    Hold warm.

    Lay some of the cabbage in the center of 4 warm plates.

    Surround the cabbage with the devonshire emulsion.

    Top the cabbage with the stuffed skate, and spoon the huckleberry sauce over.

    Serve at once.

    Recipe Tags