Preview

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.

Note

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.

Ingredients

Recipe for 4 persons

Skate Wing

2 Unit(s)

Skate wing

1 Tsp

Fresh ground black pepper

1 Tsp

Pink peppercorn

1 Tsp

Cardamom

1 Sprig(s)

Oregano

1 Leaf(ves)

Bay leaf

1 Tsp

Cloves

15 Gr

Fresh ginger

3 Unit(s)

Orange peel

3 Unit(s)

Lemon peel

300 Ml

White wine

1 Liter(s)

Water

1 Stick(s)

Liquorich

Sauce

1 Bunch(es)

Chives

200 Ml

Fish stock

70 Ml

Cooking broth

100 Gr

Butter

Polenta

200 Gr

Polenta

500 Ml

Milk

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.