Brioche-Crusted Skate Wing with Pistachio Pistou

Jennifer Jasinski

Bistro Vendôme, Euclid Hall, Rioja, and Stoic & Genuine, Denver

We recommend choosing the sustainable longnose skate species from the West Coast. The meat is flaky, tender, and will pair well with the citrus-spiked crème fraîche, nutty pistou, and Brussels sprouts in this recipe.


Lemon Crème Fraîche: 

  • 3/4 cup crème fraîche
  • 2 1/2 teaspoons yuzu juice (or substitute fresh lemon juice)
  • Zest of 1 lemon
  • Kosher salt and black pepper, to taste

Pistachio Pistou: 

  • 1/4 cup plus 2 tablespoons lightly toasted pistachios
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lightly packed parsley leaves (no stems)
  • 5 large spinach leaves
  • 1 small garlic clove 
  • Kosher salt and black pepper, to taste

Brussels Sprouts with Prosciutto


  • 1 quart freshly ground brioche bread crumbs (from half a loaf of brioche)
  • 1 cup panko bread crumbs
  • 2 1/2 pounds longnose skate wing, bones and silver skin removed, portioned into 6 servings
  • Kosher salt and black pepper, to taste
  • 4 egg whites, lightly whipped so they are frothy
  • Canola oil, as needed


Make the lemon crème fraîche: in a small bowl, stir together all the ingredients, then whisk by hand to thicken slightly. Season to taste with salt and pepper.

Make the pistachio pistou: add all the ingredients to a blender and blend until smooth. Season to taste with salt and pepper. Refrigerate until you are ready to serve.

Make the Brussels sprouts with prosciutto.

Make the skate: combine the brioche crumbs with the panko in a shallow dish. Season the skate with salt and pepper on both sides and then lightly dredge in the whipped egg whites. Dredge the skate in the bread crumb mix, ensuring that each piece is evenly and completely coated. Repeat breading until all of the skate has been coated, and lay in a single layer on a baking sheet until ready to cook.

Heat a large sauté pan to medium-high heat and add ¼ inch canola oil. Allow the oil to preheat. Working in batches, fry the skate wings gently until they are golden brown on the first side, about 2 minutes. Flip and cook until the skate wants to barely flake (an additional 1 to 2 minutes). Remove the fish from the pan and reserve on a clean paper towel–lined baking sheet. Replenish the oil as needed and continue frying until all of the skate has been cooked (probably 3 batches of 2 pieces each, or use more than one pan to speed up the process). Work quickly as the breading on the fish is best eaten within the first few minutes of being cooked. (Be sure not to crowd the pan to ensure you get a nice crunchy texture. If the pan is crowded, the bread coating will absorb the oil.)

Serve with the lemon crème fraîche, Brussels sprouts, and pistachio pistou.

Note: you can make the pistou and crème fraîche a day ahead. 


6 servings