Warm Skate Salad Recipe

Name: Warm Skate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe court bouillon (see recipe below); 1 (10 oz.) boneless, skinless skate wing; Fine sea salt, to taste; Freshly ground white pepper, to taste; 5 cups mesclun (baby greens); 5 tbsp. vinaigrette (see recipe); 1 tbsp. thinly sliced coriander leaf; 1/2 ripe tomato, peeled, seeded and cut into 1/4-inch dice; 1 cup red wine vinegar; 2 tbsp. red wine vinegar; 7 cups cold water; 1 sprig fresh thyme; 1/2 sm. leek; 1 piece piece peeled carrot; 1 piece piece celery; 3 cloves cloves garlic, peeled; 2 bay leaves; 1 tsp. fine sea salt; 1-1/2 tsp. white peppercorns; 2 tsp. Dijon mustard; 1 tsp. fine sea salt; 2 dashes freshly ground white pepper; 3 tbsp. red wine vinegar; 3 tbsp. sherry vinegar; 1/2 cup olive oil; 1 tbsp. olive oil; 1/2 cup corn oil; 1 tbsp. corn oil

Servings: persons

1 recipe court bouillon (see recipe below)
1 (10 oz.) boneless, skinless skate wing
Fine sea salt, to taste
Freshly ground white pepper, to taste
5 cups mesclun (baby greens)
5 tbsp. vinaigrette (see recipe)
1 tbsp. thinly sliced coriander leaf
1/2 ripe tomato, peeled, seeded and cut into 1/4-inch dice
1 cup red wine vinegar
2 tbsp. red wine vinegar
7 cups cold water
1 sprig fresh thyme
1/2 sm. leek
1 piece piece peeled carrot
1 piece piece celery
3 cloves cloves garlic, peeled
2 bay leaves
1 tsp. fine sea salt
1-1/2 tsp. white peppercorns
2 tsp. Dijon mustard
1 tsp. fine sea salt
2 dashes freshly ground white pepper
3 tbsp. red wine vinegar
3 tbsp. sherry vinegar
1/2 cup olive oil
1 tbsp. olive oil
1/2 cup corn oil
1 tbsp. corn oil

1
Bring the court bouillon to a boil in a flameproof roasting pan.
2
Season the skate with salt and pepper.
3
Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, approximately 1 minute.
4
In a bowl, toss the mesclun with 3 tbsp.
5
of the vinaigrette.
6
Arrange in a tall mound in the center of 2 dinner plates.
7
As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish.
8
Drape the strips over the salad in a circle, as if making a tee-pee.
9
Drizzle the skate with the remaining 2 tbsp.
10
of vinaigrette.
11
Scatter the coriander and the tomato over all.
12
Serve immediately.
13
Court bouillon: Combine all ingredients in a large saucepan and bring to a boil.
14
Boil for 10 minutes.
15
Strain through a fine-mesh sieve.
16
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months.
17
Vinaigrette: In a mixing bowl, whisk together the mustard, salt, pepper and vinegars.
18
Whisking constantly, very slowly drizzle in the olive oil and then the corn oil.
19
Store, tightly covered, in the refrigerator for up to 1 week.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 recipe court bouillon (see recipe below), 1 (10 oz.) boneless, skinless skate wing, Fine sea salt, to taste, Freshly ground white pepper, to taste, and more.

Yes, Warm Skate Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Skate Salad

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