| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Food networ, Food7 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Skate wing |
| 200 |
g |
Spinach; (7oz) |
| 1 |
|
Clove garlic |
| 20 |
g |
Butter; (3/4oz) |
| 200 |
ml |
Vegetable nage; (vegetable stock) |
|
|
; (6.6fl oz) |
| 1 |
ts |
Cream |
| 125 |
g |
Butter; (4oz) |
|
|
Seasoning |
| 20 |
|
Mussels; (well scrubbed and |
|
|
; discarding any that |
|
|
; stay closed) |
| 1 |
ds |
Wine |
| 30 |
g |
Capers; (preferably dry |
|
|
; salted and rinsed) |
|
|
; (1oz) |
| 20 |
g |
Finely diced onions; blanched (3/4oz) |
| 30 |
g |
Diced gherkins; (1oz) |
| 1 |
|
Plum tomato; peeled, seeds |
|
|
; removed and flesh |
|
|
; diced |
| 8 |
g |
Chopped parsley; (1/4oz) |
|
|
Lemon juice |
INSTRUCTIONS
FOR THE MUSSEL TARTARE
Portion the skate by removing the flesh from the bone and cutting into
four. Reserve in the fridge.
Reduce the nage down by half, add a drop of cream and incorporate the cold
butter. Season with salt, pepper and a little lemon juice.
Fry the skate in a hot pan with a little oil. At the same time cook the
spinach with the clove of garlic and the butter. Season.
Place the spinach in a bowl and put the skate on top, after seasoning with
salt and a little lemon juice. Keep warm.
For the mussel tartare: Steam the mussels in a dash of wine in a tightly
covered pan until they open. Turn out of the pan and allow to cool a
little.
Meanwhile blanch the onions briefly in boiling water then drain and refresh
in cold water. Pat dry.
Remove the mussels from their shells and place in a bowl with their finely
strained juices.
Add the capers, onion, gherkin, tomato and parsley to the nage. Adjust the
seasoning again with salt and lemon juice, then add to the mussels with
their liquid. heat through, but do not boil.
Pour the mussel tartare garnish and sauce around the skate and serve.
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