Scott Gottlich  Skate Wing

Scott Gottlich
5450 W Lovers
Dallas, TX 75209
(214) 350-6100

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Chef Scott Gottlich
Bijoux | Dallas

Scott Gottlich has a way of gently balancing the often underappreciated flavors of bitterness and acidity to create grown-up dishes that direct the palate’s attention to just a few specific flavors. At Bijoux, products like skate wing and pork belly are refined by Scott’s technical precision with temperature and texture, resulting in crisp skins and tender centers. While the menu is rooted in French and Italian classics, like a simple cippolini onion soup that celebrates intense, bright, and clean flavors of mushroom and onion, Scott enhances his menu with international flavors like red Thai curry without losing his strong sense of culinary identity or confusing the diner. His execution and high level can be partially attributed to time spent in the perfected machinery of Eric Ripert’s kitchen.

Skate Wing with Endive and Blood Orange
Chef Scott Gottlich of Bijoux – Dallas, TX
Adapted by

Yield: 4 Servings


  • 3 Belgium endives
  • 1 cup chicken stock
  • 2 blood oranges
  • 1 clove garlic, chopped
  • 1 shallot, chopped
  • 1 sprig thyme
  • 2 Tablespoons olive oil
  • 2 pounds skate


Cut endives in half by length. Caramelize flat side, cover with chicken stock, and cook until fork tender. Supreme oranges and add chopped garlic, shallots, thyme, and olive oil. Preheat oven to 400°F. Cut the skate in desired portions and sear in a pan over medium to high heat. When skate is golden on one side, flip and place in the oven. When golden on the second side, skate is ready to serve. Lay caramelized endive in the center of the plate, top with skate, and scatter blood orange salad across the plate. Drizzle with vinaigrette and serve.


   Published: April 2007