Skate with Herb and Mushroom Stuffing
4 skate wings, 6 to 8 oz. each
3 cups wild fresh mushrooms, ideally from the farmers market
1/4 cup white wine
2 tablespoons, fresh shallots, minced
2 tablespoons dijon mustard
2 tablespoons evoo(for stuffing) + 1 tablespoon evoo(for fish)
1 tablespoon fresh garlic, finely minced
1 tablespoon fresh sage, minced(for stuffing) + 1 teaspoon fresh sage, minced(for fish)
2 teaspoons fresh thyme leaves(for stuffing) + 1 teaspoon fresh thyme leaves(for fish)
1 1/2 teaspoons pink Himalayan salt(for stuffing) + 1 teaspoon Himalayan salf(for fish)
1 teaspoon black pepper(for stuffing) + 1 teaspoon(for fish)
Soak your cedar planks.
In a large fry pan, heat evoo. Saute mushrooms over medium heat untill caramelized. Add shallots and garlic, saute an additional 2-3 minutes. Add salt, pepper, thyme, and sage, then add white wine. Bring to a boil and reduce until most of the wine has evaporated. Remove from heat and chill before stuffing fish.
While stuffing mix cools, combine remaining ingredients, evoo, dijon mustard, sage, thyme, salt and pepper.
When the mushrooms have cooled equally distribute the stuffing on the end of each wing. Roll up and place seam side down on the wet plank. Rub with dijon mixture all over fish.
Place planks on a hot grill, wait until the planks start to smoke then close the lid. Cook for about 10 minutes. Remove fish from planks with a spatula and serve.
Serves 4 people. Enjoy!