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.


Recipe for 4 persons

Skate Wing

2 Unit(s)
Skate wing
1 Tsp
Fresh ground black pepper
1 Tsp
Pink peppercorn
1 Tsp
1 Sprig(s)
1 Leaf(ves)
Bay leaf
1 Tsp
15 Gr
Fresh ginger
3 Unit(s)
Orange peel
3 Unit(s)
Lemon peel
300 Ml
White wine
1 Liter(s)
1 Stick(s)


1 Bunch(es)
200 Ml
Fish stock
70 Ml
Cooking broth
100 Gr


200 Gr
500 Ml
500 Ml
35% cooking cream

Preparation time: 60 min

  • Preparation

    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.

  • Sauce

    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.

  • Polenta

    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.

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