Recipe: Shredded Skate with Sorrel and Walnuts

1 In a large sauté pan, pour your water, add all the other ingredients, then bring to a boil and place your skate pieces in it, allow 5 minutes after the water returns to a boil, then cover your pan and turn off the heat to rest for at least 15 minutes.

2 In a saucepan, pour your cream, then at a boil add your sorrel chiffonade, salt lightly and give it a good turn of pepper mill, let it cook for 2 to 3 minutes then turn off the heat and cover.

3 Drain your skate wings and as quickly as possible remove the skin, then with an iron spatula remove the flesh and place it on hot plates, then just heat your sorrel cream and pour it over each wing with a few walnut kernels around.