Skate Rice Salad

Ingredients

• 400 g Skate fillet (Fresh, cut into two pieces)
• 500 g Short‑grain white rice (Preferably fresh rice)
• 100 g Seasonal salad leaves (Mix of baby greens, Lollo rosso, etc.)
• 1 pièce Shallot (Finely minced)
• 1 c. à soupe Capers (With their juice)
• 10 pièces Cherry tomatoes (Cut in half)
• 2 pièces Eggs (Hard‑boiled, cut into quarters)
• 10 pièces Olives (Green or black, cut in half)
• 2 pièces Pickles (Sliced into rounds)
• 4 c. à soupe Extra‑virgin olive oil (For the vinaigrette)
• 2 c. à soupe Fresh lemon juice (About the juice of half a lemon)
• 1 c. à soupe Coarse salt (For the short broth)
• au goût Freshly ground pepper
• 1 pièce Bay leaf (For the short broth)
• 2 c. à soupe Fresh parsley (Chopped)

Instructions

1. Prepare the short broth

   In a large pot, pour 1 L of water, add 1 bay leaf, 1 c. à soupe coarse salt and the juice of half a lemon. Bring to a gentle boil.

   Time: PT5M

2. Cook the rice

   Add the 500 g of rice to the short broth, reduce the heat and let simmer 5‑6 minutes uncovered. The rice should remain slightly firm.

   Time: PT6M

   Temperature: 90°C

3. Drain the rice

   Pour the cooked rice into a colander and let it warm for a few minutes.

   Time: PT2M

4. Cook the skate

   Cut the skate fillet into two pieces and plunge them into the same short broth for 5‑6 minutes until they become opaque.

   Time: PT6M

   Temperature: 90°C

5. Remove skin and cartilage

   Take out the skate pieces, let them cool slightly and, using a fork, remove the skin and small cartilages.

   Time: PT3M

6. Prepare the salad bed

   Wash the salad leaves, dry them and arrange evenly in a serving dish.

   Time: PT2M

7. Cut the accompaniments

   Cut the olives and cherry tomatoes in half, slice the pickles into rounds, mince the shallot and parsley.

   Time: PT8M

8. Cook the hard‑boiled eggs

   Place the eggs in a pot of cold water, bring to a boil, cook 9 minutes then immediately plunge into ice water for 2 minutes.

   Time: PT11M

   Temperature: 100°C

9. Peel and cut the eggs

   Peel the eggs, cut them into quarters and set aside.

   Time: PT2M

10. Prepare the vinaigrette

    In a bowl, mix 4 c. à soupe olive oil, 1 c. à soupe capers with their juice, the minced shallot, parsley, 2 c. à soupe lemon juice and freshly ground pepper. Do not add salt.

    Time: PT3M

11. Assemble the salad

    Spread the warm rice over the leaves, arrange the skate pieces, egg quarters, olives, tomatoes and pickles. Drizzle with vinaigrette and garnish with a few lemon wedges.

    Time: PT5M

12. Cleaning

    Wash all pots, boards, knives, bowls and utensils used.

    Time: PT15M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Skate fillet: Cod, Monkfish, Sole
• Instead of Short‑grain white rice: Quinoa, Bulgur
• Instead of Seasonal salad leaves: Arugula, Fresh spinach
• Instead of Shallot: Red onion, Scallion
• Instead of Capers: Chopped pickles, Pitted green olives
• Instead of Cherry tomatoes: Small red peppers, Radishes
• Instead of Eggs: Firm tofu, Grilled eggplant
• Instead of Olives: Pickles, Capers
• Instead of Pickles: Small pickled onions
• Instead of Extra‑virgin olive oil: Walnut oil, Avocado oil
• Instead of Fresh lemon juice: White wine vinegar, Bottled lemon juice
• Instead of Coarse salt: Fleur de sel
• Instead of Freshly ground pepper: White pepper
• Instead of Bay leaf: Thyme
• Instead of Fresh parsley: Chives

Equipment Needed

• Large pot
• Colander or skimmer
• Cutting board
• Chef's knife
• Sauce bowl
• Wooden spoon
• Whisk (optional)
• Serving dish

Critical Steps — Do Not Skip

• Cooking the rice (do not overcook)
• Cooking the skate (precise cooking time)
• Cooking the hard‑boiled eggs (exactly 9 minutes)
• Emulsifying the vinaigrette (do not add salt)
• Removing the fish skin while it is still warm

Chef Tips from the Video

• Use organic lemon for a more aromatic flavor.
• Choose a high‑quality skate from a local producer for better texture.
• Serve the salad with lightly toasted country bread and a glass of chilled rosé.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container, separate from the vinaigrette if kept longer than 2 hours. Consume within 2 days.

Freezer: Do not freeze; the texture of the fish and vegetables will deteriorate.

Room temperature: Consume within 2 hours of assembly if served at room temperature.

Make-Ahead Tips

• Cook the rice and let it cool, then keep it refrigerated until assembly.
• Prepare the vinaigrette the day before and keep it chilled.
• Boil the hard‑boiled eggs in advance and keep them refrigerated.