Recipe: Shredded Skate in the Charente Style

1 In a large wide saucepan pour 5.25 qt (5 liters) of water, add a little vinegar thyme lemon 2 bay leaves sea salt and a few coriander seeds.

2 At boiling point add your potatoes and cook gently for 10 minutes.

3 Then plunge your skate wing cut in 2 bring to a boil for 3 minutes then turn off and cover.

4 In a saucepan pour your cream salt and pepper with Timut pepper then bring to boiling and add your chopped chervil, turn off and cover.

5 Test the cooking of your potatoes peel them and cut them into small sticks then in a pan heat your butter and place your potato sticks salt them and brown them on each side (7 to 8 minutes).

6 Carefully remove with a skimmer your pieces of skate, place them on your work surface then shred it by removing the skin and keeping only the flesh.

7 On the stove place your saucepan with the chervil cream and gradually with a wooden spatula add the skate flesh until you obtain a compact consistency taste to check.

8 Heat your potatoes then on very hot plates mold your shredded skate in the center add a drop of lemon juice and arrange your buttered potatoes around.