Flaked Skate with Young Spring Leeks fresh and briny

1 In a large saucepan pour your water the thyme the bay leaf the coriander seeds the milk and vinegar then bring to a boil place your skate wings and count 5 minutes after the water returns to a boil then turn off the heat and cover.

2 In a sauté pan, put your 30g (1.1 oz) of butter and your hazelnut oil when everything is melted gently cook your leeks 10 minutes on each side, season them then after this time turn off the heat by covering.

3 Just before eating, on your cutting board take out your skate wings, remove the skin then flake them onto well-heated plates with your small leeks interspersed.

4 Then pour over each plate your boiling "brown butter" and your hint of vinegar.