Recipe: Shredded Curled Skate from Small Boats

1 In a high sauté pan place your skate wings, pour over them the milk the vinegar a little thyme 1 bay leaf, some coarse salt and crushed pepper then complete with cold water in a small cloth enclose your sweet potato cubes and slip it inside.

2 Heat it when boiling arrives continue for 2 minutes, then remove from heat, cover and let "infuse" like this for 15 minutes.

3 Then delicately remove your wings, place them on a cutting board first remove the white skin then the flesh which you place in a small bowl, also remove the sweet potato cubes into a small bowl.

4 Preheat the oven to 120°C (250°F) (th 4).

5 In a fairly high baking dish place 4 ring molds (8 to 10cm approximately in diameter by 4 to 5 in height). Then at the bottom place half of your skate flesh give a good turn of the pepper mill a splash of vinegar, and the capers distributed then cover with the other half of flesh pepper again and add another dash of vinegar, place parchment paper on your small molds then pour 2 to 3 cm of hot water in the dish and put in the oven to keep your shredded skate nice and hot.