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Skate Wing Terrine with Citrus and Dried Cranberries

  • Preparation:
    60 minutes + Waiting*: 24 hours
  • Servings:
    6 to 8
Stelio Perombelon
Stelio Perombelon Independent Chef



  • 1 lb (500 g) of a skate wing cleaned on the bone
  • 3 tablespoons (45 ml) of olive oil
  • The zest of an orange
  • 3 tablespoons (45 ml) unsweetened dried cranberries, chopped
  • 1 tablespoon (15 ml) chopped parsley
  • Salt and pepper from the mill



  1. Preheat oven to 350 ° F (175 ° C).
  2. Shirt** a small 10 in. X 4 in. (26 cm by 9.5 cm) Terrine mold with a film of cellophane or a clean, 28-ounce tin can with both ends removed.
  3. Season the wing with salt and pepper on each side and place on a broiler pan.
  4. Put in the oven for 20 minutes.
  5. Remove the plate from the oven and let cool for 5 minutes.
  6. Scrape the flesh with a spoon and place in a bowl.
  7. Add olive oil, citrus zest, cranberries and parsley.
  8. Mix everything to distribute the seasoning.
  9. Place the mixture in the mold and press to remove any air space.
  10. Close and cover with a film of cellophane and refrigerate for 24 hours.
  11. When serving, remove terrine from pan and cut 3/4 inch (2 cm) thick slices.


  1. Serve with croutons, lemon wedges and a few arugula leaves.


  • This terrine is also spread like rillettes of fish when it is temperate.
  • This unusual blend of flavours never fails to seduce each time.


  • * Wait: Time needed to let the dough rise (inflate) to the desired level.
  • ** Shirt: Line the mold with a film of cellophane to help remove the mold.