Poached Skate Wings for Two
Ingredients
- 4 cups water, or more if needed
- ½ cup dry white wine
- 4 tablespoons white vinegar, divided
- 1 bouquet garni
- 3 whole cloves
- 4 black peppercorns
- 1 teaspoon salt
- 2 freshly filleted skate wings (about 1 pound)
- ¾ stick of butter
- 6 to 7 small, boiled potatoes of your choice for each serving
- 1 (10 oz) bag of fresh spinach, blanched, strained, and tossed with a bit of salt and pepper.
- Fresh minced parsley for garnish
Instructions
- Pour the water, wine, and three tablespoons of white vinegar into a pot large enough to hold the skate wings without touching. Add the bouquet garni, cloves, peppercorns, and salt, bring to a boil, then turn down the heat, and simmer for 15 to 20 minutes. This will make a flavored broth for poaching the skate. Turn the heat as low as possible and gently place the skate wings into the broth. They should simmer gently in the liquid for 10 to 15 minutes. Do not boil, or the skate will become tough. The skate wings are done when they are white throughout. Gently remove the fish and drain on paper towels. Meanwhile, combine the butter and one tablespoon of white vinegar in a small saucepan over high heat until the mixture turns light brown, about 5 to 8 minutes. Prepare two warm plates. Spread the cooked spinach evenly on the plates. Then, place the skate on the spinach and divide the potatoes between each plate. Sprinkle the parsley over the fish and pour the hot brown butter over the fish and potatoes. Serve immediately.
