Warm Skate Salad Recipe - Cooking Index
Warm Skate Salad Recipe - Cooking Index
| 1 | Court Bouillon - see * Note | |
| 1 | Boneless skinless skate wing - (10 oz) | |
| Fine sea salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 5 cups | 1185ml | Mesclun (baby greens) |
| 5 tablespoons | 75ml | Vinaigrette - see * Note |
| 1 tablespoon | 15ml | Thinly-sliced coriander leaf |
| 1/2 | Ripe tomato - peeled, seeded, | |
| And cut into 1/4" dice |
* Note: See the "Court Bouillon" and "Vinaigrette" recipes which are included in this collection.
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.
This recipe yields 2 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9358) - from the TV FOOD - NETWORK
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