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.