Skate wing with cream, capers and pink shrimp

Ingredients

• 250 g Skate wing (half-wing) (Fresh, skin to be removed)
• 3 pcs Small potatoes (Small, peeled and halved)
• 2 cuillères à soupe Capers (Rinsed)
• 2 cuillères à soupe White wine vinegar (For the broth and potatoes)
• 20 cl Whole milk cream (Heat gently)
• 1 cuillère à café Fresh lemon juice (About 15 ml)
• 50 g Peeled pink shrimp (Small, already peeled)
• 1 pincée Fleur de sel (For finishing)
• 1 pincée Freshly ground black pepper (Adjust to taste)
• 1 pcs Bay leaf (For the broth)
• 1 pcs Thyme sprig (For the broth)
• 1 pincée Coarse salt (For cooking water)

Instructions

1. Prepare the potatoes

   Wash, peel the three small potatoes and then cut them in half to obtain uniformly sized pieces.

   Time: PT5M

2. Cook the potatoes

   Place the potatoes in a saucepan, cover with cold water, add 2 c. à s. white wine vinegar, a bay leaf, a thyme sprig and a pinch of coarse salt. Bring to a boil then reduce to medium heat and simmer 10‑15 minutes until tender when pierced with a knife.

   Time: PT12M

   Temperature: moyen

3. Prepare the poaching broth for the skate

   In a large pot or pan, pour cold water, add 2 c. à s. white wine vinegar, a bay leaf, a thyme sprig and a handful of coarse salt. Bring gently to a simmer.

   Time: PT3M

4. Poach the skate wing

   Submerge the skate wing in the simmering broth, cover and cook over low heat for 7 minutes. The flesh should become opaque and lift off easily.

   Time: PT7M

   Temperature: frémissement

5. Remove the skate skin

   Take the skate out of the broth, place it on a board and, using the tip of a small knife, slide the blade under the skin to gently detach it from both sides. The skin will come off naturally.

   Time: PT3M

6. Keep the skate warm

   Return the cut skate to the broth off the heat, cover and let rest for 2 minutes so it stays warm without further cooking.

   Time: PT2M

7. Prepare the cream sauce

   In the small saucepan, heat 20 cl whole milk cream over low heat. Add the 2 c. à s. capers, lemon juice, the 50 g peeled pink shrimp and a pinch of black pepper. Stir gently until the cream is hot and the shrimp are just cooked.

   Time: PT5M

   Temperature: faible

8. Plate the dish

   Arrange the potatoes around the plate, place the skate wing in the centre, generously drizzle with the cream sauce, sprinkle a few extra capers and small shrimp. Garnish with a sprig of dill or parsley and finish with a light cloud of fleur de sel.

   Time: PT3M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

30 g

Fat

50 g

Fiber

3 g