Photography by
Kemper Studios
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Find
out why Phantom Canyon is famous for more than just great
brews! This dish is easy enough to treat your family any
time, and tasty enough to make you feel like a gourmet
chef! Dish by Ketil Larsen..
Phantom Canyon Brewing Co.
Wynkoop Holdings, owner
2 East Pikes Peak Avenue
Colorado Springs, Colorado
719-635-2800
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Skate with Butternut Squash Risotto Croquettes, Chanterelles, Duck Jus, and Duck Cracklings
Ketil Larsen
Ingredients
seasoned flour, as needed
18 halved chanterelles
6 4-oz. portions skate
30 ea. Parisienne butternut squash
butternut squash risotto
4 cups duck stock
3 eggs
6 duck cracklings
1/3 cup parmesan cheese
salt & pepper as needed
1 cup bread crumbs
1½ cups petite watercress
1 qt. oil for frying
Preparation
1. Make a risotto with butternut squash purée; cool completely. Gently fold in cheese and eggs. Form into balls and roll in breadcrumbs. Fry at 350 degrees until golden brown. Reserve, keeping warm.
2. Season duck skin with salt & pepper and, using the same oil, fry until brown and crispy. Drain on paper towels. Reserve.
3. Heat duck stock and cook Parisienne butternut squash until tender. Remove squash and keep warm; reserve liquid.
4. Sauté chanterelles until tender, add warm squash, and hot duck stock; reserve.
5. Season skate with salt & pepper. Dredge in seasoned flour and pan-fry until golden brown; turn and cook until just done.
6. Place skate in center of bowl and ladle stock with mushrooms and squash on and around fish. Top with croquettes, duck cracklings, and baby watercress.
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