Skate: a process

Skate wings are never thick enough.  To fight this never ending battle we have begone sticking them together and poaching them like pork belly, then pressing and chilling it to set its shape and texture.  Finally, we are able to portion the skate into loins which we saute, though breading and frying is also an option.  Today we are serving the skate loin with apple puree, smoked cider, mustard-caper chips and chives.