Skate wing in court-bouillon
The skate wing in court-bouillon is a very easy recipe to taste this fish in a lighter way than with black butter. Here, no melted butter. Fish cooked in a broth flavored with vegetables and herbs. It keeps all its tenderness and is served with steamed potatoes or roasted vegetables. All washed down with a drizzle of virgin olive oil and freshly squeezed lemon juice.
- 4 portion ray wings (about 250 g each)
- 2.5 liters of water
- 4 tbsp. white vinegar
- 1 vegetable stock cube
- 1 leek
- 1 carrot
- 1 sprig of thyme
- 1 bay leaf
- 1 handful of fresh parsley
- 1 C. olive oil
- mignonette pepper
Preparation 10 minutes
Cooking 15 mins
Prepare the court-bouillon by peeling the carrot and the leek (keeping a little green). Clean the vegetables. Cut them into small dice or very thin slices.
Heat the olive oil in a large Dutch oven over high heat. Sweat the carrots and leek for a few minutes. Add salt and pepper.
Add the bay leaf and crumble the bouillon cube. Melt it for a few seconds then wet it by adding the water and vinegar.
Add the thyme and parsley.
Add the skate wings immediately, without waiting for the court-bouillon to be hot. Bring the broth to a boil and reduce the heat to medium so that it simmers but does not boil.
Let cook for about 12 minutes from the moment the broth is at a simmer.
Then turn off the heat and leave for another 5 minutes in the court-bouillon before serving hot.
Ray wings have a very short seasonality. When they are in season, freeze them to enjoy them throughout the year by making this recipe for skate wing in court-bouillon.