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