Named à la Naigeonaisse because it was thanks to the Burgundian chef Naigeon in the eighteenth century that we owe the process for preparing the mustard we now enjoy.
For the broth:
1 Bring your broth to a boil and add your potatoes, cooking for approximately 25 minutes.
2 Five minutes before the cooking is complete, lay your skate wing in the broth, then cover, turn off the heat, and let the whole thing rest for 15 minutes to absorb the flavors.
3 Gently remove your skate and shred it into a salad bowl, then remove your potatoes, peel them (or not) and cut them into thick slices.
4 Bring your cream to a boil with a little of the strained broth, reduce by one-third, season lightly with salt and pepper, then add your 2 spoonfuls of mustard.
5 Now add the shredded skate and potatoes to this sauce, bring just to a boil, then plate in a beautiful round shallow bowl, arranging the shredded skate in the center and the potato slices around it.
Surtout ne jetez pas la cuisson passez la et versez-la dans des bacs à glaçons direction le congélateur ainsi, vous l'aurez à votre disposition comme base de cuisson pour vos futures cuissons pâtes riz, sauces etc.
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