Recipe: Shredded Skate with Sorrel and Walnuts

Name: Effeuillé de raie oseille et noix
Prep time: 45 min
Cook time: 25 min
Total time: 130 min
Yield: 4 portions
Ingredients: 2 belles ailes de raie(400 g) bouclées et taillées en 2; 150 g de petites pousses d'oseille juste passées a l'eau et émincées finement; 15 cl de crème liquide (30%); 30 g de cerneaux de noix torréfiées et légèrement concassées; sel et poivre du moulin.; Pour la cuisson; 5 litres d'eau; 15 g de gros sel marin; 5 g de graines de coriandre; herbes du jardin ou thym et laurier; 5 cl de lait; 5 cl de vinaigre.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (5 reviews) Fishes

Prep 45 min

Cook 25 min

Rest 1h

Total 2h10

Servings 4 serv.

Ingredients for 4 servings

2 large skate wings (400 g) trimmed and cut in half
150 g of small sorrel shoots rinsed and finely sliced
15 cl of liquid cream (30%)
30 g of toasted walnut kernels lightly crushed
salt and freshly ground pepper
For cooking
5 liters of water
15 g of coarse sea salt
5 g of coriander seeds
garden herbs or thyme and bay leaf
5 cl of milk
5 cl of vinegar

Step-by-step directions

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.

Oseille Crème mousseline