Warm Skate Salad – a delicious recipe with tomato, court bouillon, skate wing, salt, freshly ground white pepper, house vinaigrette. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Peel and seed tomato and cut into 1/4-inch dice.
2
In a large deep skillet bring 1 1/2 inches court bouillon to a boil and reserve remainder for another use.
3
Season skate with sea salt and white pepper and poach in court bouillon at a bare simmer until a knife slides easily into natural divisions in the fish, 1 to 2 minutes.
4
In a bowl toss mesclun with 3 tablespoons vinaigrette and divide between 2 plates, arranging in tall mounds.
5
Transfer skate with a slotted spatula to a cutting board and cut into thin strips, cutting along divisions in fish.
6
Drape skate over salads and drizzle with remaining 2 tablespoons vinaigrette, tossing if desired.
7
Sprinkle tomato and cilantro over salads.
4
kcal
Calories
1
g
Carbs
Carbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small vine-ripened tomato, court bouillon, 10 ounces boneless skinless skate wing, fine sea salt, 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.
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