Warm skate salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe court bouillon; (see recipe) | |
| 1 | Boneless; skinless skate wing | |
| ; (10-ounce) | ||
| Fine sea salt; to taste | ||
| Freshly ground white pepper; to taste | ||
| 5 | cups | Mesclun; (baby greens) |
| 5 | tablespoons | Vinaigrette; (see recipe) |
| 1 | tablespoon | Thinly sliced coriander leaf |
| ½ | Ripe tomato; peeled, seeded and | |
| ; cut into 1/4-inch | ||
| ; dice | ||
| 1 | cup | Plus 2 tablespoons red wine vinegar |
| 7 | cups | Cold water |
| 1 | Branch fresh thyme | |
| ½ | small | Leek |
| 1 | Piece peeled carrot; (3-inch) | |
| 1 | Piece celery; (3-inch) | |
| 3 | mediums | Clove garlic; peeled |
| 2 | Bay leaves | |
| 1 | teaspoon | Fine sea salt |
| 1½ | teaspoon | White peppercorns |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Fine sea salt |
| 2 | Pinches freshly ground white pepper | |
| 3 | tablespoons | Red wine vinegar |
| 3 | tablespoons | Sherry vinegar |
| ½ | cup | Plus 1 tablespoon olive oil |
| ½ | cup | Plus 1 tablespoon corn oil |
Directions
COURT BOUILLON
VINAIGRETTE
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.
Yield: 2 servings
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
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 to 1 week.
Yield: 1⅓ cups
Converted by MC_Buster.
Per serving: 457 Calories (kcal); 40g Total Fat; (74% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 228mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 8 Fat; ½ Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9358 Converted by MM_Buster v2.0n.