1 In a large, wide pot, bring water to a boil with the vinegar, milk, thyme, bay leaves, peppercorns, and salt. Let it boil for 5 minutes, then plunge your skate wings in and cook for 8 minutes after the liquid returns to a boil.
2 Meanwhile, in a skillet, melt the 2.5 oz (70 g) of butter with a little oil, then add your small bread croutons. When they turn golden, add your grapefruit and apple dice along with the capers. Give everything just one quick turn in the pan, then drain and keep warm in a low oven.
3 Using a slotted spoon, remove your skate wings one by one and place them on your cutting board. Remove both skins (the dark one and the white one), then put them back in the cooking liquid as you go to keep them warm.
4 Arrange the well-drained skate wings on each hot plate, then distribute an equal portion of the grapefruit, apple, caper, and crouton mixture over each piece.
5 In a skillet, melt the 3.5 oz (100 g) of butter until it turns golden brown (beurre noisette), then drizzle a little over each piece of skate and finish with a crack of pepper and a splash of lemon juice.
6 Make sure to serve it hot because that's what makes this dish truly excellent.
7 Serve with small turned Bintje potatoes if you like.
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