Ingredients
| 1 recipe | court bouillon (see recipe below) | | 1 (10 oz.) | boneless, skinless skate wing | | Fine sea salt, to taste | | Freshly ground white pepper, to taste | | 5 cups | mesclun (baby greens) | | 5 tbsp. | vinaigrette (see recipe) | | 1 tbsp. | thinly sliced coriander leaf | | 1/2 | ripe tomato, peeled, seeded and cut into 1/4-inch dice |
Court Bouillon
| 1 cup | red wine vinegar | | 2 tbsp. | red wine vinegar | | 7 cups | cold water | | 1 sprig | fresh thyme | | 1/2 | sm. leek | | 1 piece | piece peeled carrot | | 1 piece | piece celery | | 3 cloves | cloves garlic, peeled | | 2 | bay leaves | | 1 tsp. | fine sea salt | | 1-1/2 tsp. | white peppercorns |
Vinaigrette
| 2 tsp. | Dijon mustard | | 1 tsp. | fine sea salt | | 2 dashes | freshly ground white pepper | | 3 tbsp. | red wine vinegar | | 3 tbsp. | sherry vinegar | | 1/2 cup | olive oil | | 1 tbsp. | olive oil | | 1/2 cup | corn oil | | 1 tbsp. | corn oil |
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Instructions
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, approximately 1 minute.
In a bowl, toss the mesclun with 3 tbsp. 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 tee-pee. Drizzle the skate with the remaining 2 tbsp. of vinaigrette. Scatter the coriander and the tomato over all. Serve immediately.
Court bouillon:
Combine all ingredients in a large saucepan and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months. Yield: 6 cups.
Vinaigrette:
In a mixing bowl, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week. Yield: 1 1/3 cups.
Author's Comments
Per serving: 457 calories (kcal), 40 grams total fat (74% calories from fat), 3 grams protein, 28 grams carbohydrate, 0 mg. cholesterol, 228 mg. sodium. Food exchanges: 1/2 grain (starch), 0 lean meat, 2-1/2 vegetable, 0 fruit, 8 fat, 1/2 other carbohydrates.
Recipe from Cooking Live Show #CL9358.
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