poached skate strips with fresh herbs, citrus peels and roasted spices, creamy polenta
Vegetables and Fruits, White fish
Here is a fish recipe using a fish most people don't have a habbit of using.
A refined texture, easy to eat and prepare. Acidity makes a fish like this shine.
IngredientsRecipe for 4 persons
Preparation time: 60 min
Toast the spices in the oven for 3-4 minutes.
Prepare the fish stock and keep it warm.
- Skate wing
In a poaching pan, place the spices, water, white wine and citrus zests. Boil for 6 minutes and then remove from the heat.
Add the skate wings and cover, letting cook gently for 7-10 minutes.
If the poaching liquid is not hot enough to cook the fish, place it back on low heat.
In a sauce pot, place the fish stock and the poaching liquid and simmer until reduced by 1/3. Reomve from the heat and whisk in small knobs of butter to add richness. Season to taste with salt and pepper and then add the chives.
In a sauce pot, bring the milk and cream to a rolling boil. Season with salt and pepper. Slowly sprinkle in the polenta while continuously whisking. Cook for roughly 5 minutes.
Set aside and keep warm.
The reason you finish sauces with cold butter without heating it, is that when in contact with direct heat there is a chance that the sauce breaks (the butter seperates). You cannot reheat a butter sauce so always add the butter at the last minute.
Class with similar recipe
BASIC COOKING TECHNIQUES
Basic techniques to learn how to work and cook whole fish and sea food
- Poached skate strips with fresh herbs, citrus peels and roasted spices, creamy polenta
- Fish stock
- Lobster Stock
- Seabass fillet with crispy scales, squash variations and a Nantua sauce
- Seared Scallops, Coral Bolognese and Grilled Leeks