Nutrition Facts
2 servings
2
Warm Skate Salad with Vierge Sauce
This salad is served with a refreshing sauce that enhances the flavor of the fish, while the tenderness of the potatoes, cooked just right, adds an extraordinary roundness to the palate. A complete dish, simple and easy to prepare.
Ingredients
2 Ray wings
300 Potato
1 Onion
1 Light stock
1 Lime
1 Lemon
1 Capers
1 Bread croutons
15 Olive oil
2 Coriander
1 Salt and ground pepper
Directions
1
The broth Prepare the broth with a broth cube in a pot filled with water. Bring to a boil, then turn off the heat and let it steep for an hour.
2
Cooking the potatoes
Cook the potatoes with their skin in salted water or steam them. Keep the potatoes warm once cooked.
3
Vierge sauce Zest the two lemons and squeeze their juice. Keep the zests. Make the virgin sauce by mixing all the ingredients with chopped cilantro and capers.
4
Croutons Prepare the croutons by toasting some slices of bread in olive oil.
5
Cooking the wings of skate. Take the court bouillon and bring it to a light simmer. Poach the skate for 30 minutes.
6
Plating In each plate, arrange the potatoes cut into quarters or thick slices depending on their size. Carefully detach the flesh and add it on the potatoes. Sprinkle with lemon zest and rings of red onions (which I didn’t use, my dear, it was impossible) I replaced them with pomegranate seeds. Season with a bit of fleur de sel and drizzle the sauce over each plate. Finish with croutons.
Ingredients
Ingredients
2 Ray wings
300 Potato
1 Onion
1 Light stock
1 Lime
1 Lemon
1 Capers
1 Bread croutons
15 Olive oil
2 Coriander
1 Salt and ground pepper
Directions
Directions
1
The broth Prepare the broth with a broth cube in a pot filled with water. Bring to a boil, then turn off the heat and let it steep for an hour.
2
Cooking the potatoes
Cook the potatoes with their skin in salted water or steam them. Keep the potatoes warm once cooked.
3
Vierge sauce Zest the two lemons and squeeze their juice. Keep the zests. Make the virgin sauce by mixing all the ingredients with chopped cilantro and capers.
4
Croutons Prepare the croutons by toasting some slices of bread in olive oil.
5
Cooking the wings of skate. Take the court bouillon and bring it to a light simmer. Poach the skate for 30 minutes.
6
Plating In each plate, arrange the potatoes cut into quarters or thick slices depending on their size. Carefully detach the flesh and add it on the potatoes. Sprinkle with lemon zest and rings of red onions (which I didn’t use, my dear, it was impossible) I replaced them with pomegranate seeds. Season with a bit of fleur de sel and drizzle the sauce over each plate. Finish with croutons.
Notes
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