I really trust "That Dude Can Cook." So here I am. A New Subscriber!" Because Sonny recommended you. I love this new blanquette! From Sacramento CA USA. France Driscoll Stay Free. Remember Eternity. ¡Viva Cristo Rey!
Thank you France ( what a cool name) I really appreciate you coming to my channel. I also like your positive message, difficult times, having faith must be a comfort?
Happy new year Matt! a very nice dish, I haven't seen Skate here in Spain, octopus is much more common. I hope you are doing well! congrats on 17k subs!
Octopus, snails and tripe are my gross out foods. It's mostly the look of it, I have tried it a few times but it's those suckers! Hope you're doing well mate. Oh and thanks re 17k, still hoping that YT will recommend the channel a bit more but slow progress is still progress?
Happy new year Uncle, that is a really nice way to cook skate What an underrated fish skate is, I normally have it fried but will give this recipe a try. Love you videos keep them coming much appreciated
Chef Matt!!!! Your Skate Wing Blanquette looks superb I don't think I've ever had Skate before I really must try to get my hands on some. I hope you has a great Christmas and a very Happy New Year to you and your family!!!
Thanks Gareth I highly recommend the classic method it really is a gorgeous fish and great value. I tested this recipe a couple of times and it is lovely but quite technical.
Thanks Alex I met Sonny in to the comments of a Bruno Albeiz video. We did a Collab a couple of years ago and since then he's been flying. I really love his content, a great cook and video maker.
Each time I leave one video I see something else that's appealing! We just love skate but I've never tried anything like this or ever filleted one! This looks great and will be a pleasant change I'm sure.
Thank you for your lovely comment, I've never tried this type of recipe with milk. A little cornflour or cornstarch would thicken the sauce if not using cream?
@@unclemattscookerylessons right, cornstarch! Thanks 👍🏽 will try it next time. I have a similar recipe with salmon, and it contains way more fat than the skate so I find cream to bring it to unnecessary richness. Therefore I use just milk, but it ends up being more of a soup than a stew.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I really trust "That Dude Can Cook." So here I am. A New Subscriber!" Because Sonny recommended you. I love this new blanquette!
From Sacramento CA USA.
France Driscoll
Stay Free.
Remember Eternity.
¡Viva Cristo Rey!
Thank you France ( what a cool name)
I really appreciate you coming to my channel.
I also like your positive message, difficult times, having faith must be a comfort?
Greetings from Southern Maryland. We have Skate here as well. I’m going to give it a shot.
That B&B recipe is amazing! This one, too.
Thank you
Happy New Year Uncle.. I wish you a happy and prosperous 2022. Cheers 🥂
Happy new year, Uncle Matt! That’s my kind of fish dish.
I'm here because of Sonny. I have to say I love fish and this recipe looks delicious. Thank you and happy New Year.
Thank you so much Julie x
Happy new year Matt! a very nice dish, I haven't seen Skate here in Spain, octopus is much more common. I hope you are doing well! congrats on 17k subs!
Octopus, snails and tripe are my gross out foods. It's mostly the look of it, I have tried it a few times but it's those suckers!
Hope you're doing well mate.
Oh and thanks re 17k, still hoping that YT will recommend the channel a bit more but slow progress is still progress?
@@unclemattscookerylessons I know what you mean Matt! It can very very slow
That looks delicious. Thank you
Happy new year Uncle, that is a really nice way to cook skate
What an underrated fish skate is, I normally have it fried but
will give this recipe a try. Love you videos keep them coming
much appreciated
Thank you Daniel, I still prefer the classic recipe but this dish is lovely
Happy new year, Uncle Matt. Keep up the good work 👏
Thanks Eugen, hope you're doing well. Love to your family
I'm another referral from Sonny. You both do lovely shows and are much appreciated. Best to both of you!
thank you, Sonny is really smashing it so I really appreciate his kind gesture
Wow!! Amazing presentation & excellent preparation 👍 looks delicious ❤️stay connected😍Thanks for sharing ❤
Very nice Recipe i like it 👍👍👍👍
Thank you x
Chef Matt!!!! Your Skate Wing Blanquette looks superb I don't think I've ever had Skate before I really must try to get my hands on some. I hope you has a great Christmas and a very Happy New Year to you and your family!!!
Thanks Patrick I guess it's a cold water fish, very affordable and really tasty.
My very best to you and your family mate
Inspiration to us all, thanks Matt. I’ve never done skate, but that method is a beauty. Happy New Year.
Thanks Gareth I highly recommend the classic method it really is a gorgeous fish and great value.
I tested this recipe a couple of times and it is lovely but quite technical.
I love the bromance with Sonny.
Thanks Alex I met Sonny in to the comments of a Bruno Albeiz video. We did a Collab a couple of years ago and since then he's been flying.
I really love his content, a great cook and video maker.
New subscriber because of Sonny.
Thank you so much Keith
Each time I leave one video I see something else that's appealing! We just love skate but I've never tried anything like this or ever filleted one! This looks great and will be a pleasant change I'm sure.
I still much prefer skate pan-roasted with brown butter and capers, but this was a lovely alternative
What an awesome recipe, thanks a lot!
Q: can you make do with milk only if no cream available? Maybe reinforce it a bit w/ butter?
Thank you for your lovely comment, I've never tried this type of recipe with milk.
A little cornflour or cornstarch would thicken the sauce if not using cream?
@@unclemattscookerylessons right, cornstarch! Thanks 👍🏽 will try it next time.
I have a similar recipe with salmon, and it contains way more fat than the skate so I find cream to bring it to unnecessary richness. Therefore I use just milk, but it ends up being more of a soup than a stew.
Great video