This is a complete meal with small red or white boiled potatoes on a bed of wilted spinach and a mixed green salad.
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
Preparation
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.
About this recipe
HYDRATING DRIED MUSHROOMS
Put dried mushrooms in a size-appropriate pan and cover with water and a splash of white wine. Over medium-low heat bring to a slow boil then turn down heat, cover and simmer gently for 20 to 30 minutes. Remove from heat and set aside until ready to use. See Braised Monkfish with Wild Mushrooms recipe page 61.
