Ingredients Jump to Instructions ↓

  1. 1 recipe Court Bouillon (see recipe)

  2. 1 (10-ounce) boneless, skinless skate wing Fine sea salt , to taste Freshly ground white pepper, to taste

  3. 5 cups mesclun (baby greens )

  4. 5 tablespoons vinaigrette (see recipe)

  5. 1 tablespoon thinly sliced coriander leaf

  6. 1/2 ripe tomato , peeled, seeded and cut into 1/4-inch dice

  7. 1 cup plus 2 tablespoons red wine vinegar

  8. 7 cups cold water

  9. 1 branch fresh thyme

  10. 1/2 small leek

  11. 1 (3-inch) piece peeled carrot

  12. 1 (3-inch) piece of celery

  13. 3 medium cloves garlic , peeled

  14. 2 bay leaves

  15. 1 1/2 teaspoons white peppercorns

  16. 2 teaspoons Dijon mustard

  17. 1 teaspoon fine sea salt

  18. 2 pinches freshly ground white pepper

  19. 3 tablespoons red wine vinegar

  20. 3 tablespoons sherry vinegar

  21. 1/2 cup plus 1 tablespoon olive oil

  22. 1/2 cup plus 1 tablespoon corn oil

Instructions Jump to Ingredients ↑

  1. Bring the court bouillon to a boil in a flameproof roasting pan. Season the skate with salt and pepper. Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, about 1 minute. In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette. Arrange in a tall mound in the center of 2 dinner plates. As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish. Drape the strips over the salad in a circle, as if making a teepee. Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter the coriander and the tomato over all. Serve immediately. For the Court Bouillon: Combine all ingredients in a large saucepan and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve . Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months. Yield: 6 cups For the vinaigrette : In a mixing bowl, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil . Store, tightly covered, in the refrigerator for up


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