Pan Fried Skate With Warm Tomato Vinaigrette Recipes

WARM SKATE SALAD

Steps:

• Bring the court bouillon to a boil in a flameproof roasting pan. Season the skate with salt and pepper. Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, about 1 minute.
• In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette. Arrange in a tall mound in the center of 2 dinner plates.
• As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish. Drape the strips over the salad in a circle, as if making a teepee.
• Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter the coriander and the tomato over all. Serve immediately. For the Court Bouillon: Combine all ingredients in a large saucepan and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months. Yield: 6 cups For the vinaigrette: In a mixing bowl, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up

PAN-FRIED SKATE WITH WARM TOMATO VINAIGRETTE

Steps:

• First, make the tomato vinaigrette. Score a shallow cross in the bottom of the tomatoes using a sharp knife. Put into a small heatproof bowl and cover with just-boiled water. Leave for 30sec then lift out using a slotted spoon and plunge into cold water to cool.
• Drain, peel, halve and deseed the tomatoes, then finely chop. Heat the oil, garlic and vinegar in a small pan over low heat for 2min, until fragrant. Remove from heat and gently stir in the chopped tomato, basil and plenty of seasoning. Set aside.
• Preheat oven to 140°C (120°C fan) mark 1. Pat the skate dry with kitchen paper. Put the flour on a plate and season well, then dip each skate wing into it, covering both sides evenly with flour (tap off excess).
• Melt 50g butter in a large frying pan over medium heat. Fry the skate wings for 5min per side (in batches if needed), until golden, making sure the butter doesn't burn. Transfer to a baking tray, pouring over the butter from the pan. Keep warm in the oven. Wipe out the pan with kitchen paper.
• Return pan to the heat and add remaining 50g butter. Once melted, add the capers, increase heat to high and bubble briefly until the butter has browned. Remove from the heat and stir in lemon juice, to taste (careful, it will splutter!) and some seasoning.
• Serve the skate with the browned butter and tomato vinaigrette spooned over, with green beans and new potatoes, if you like.

POACHED SKATE WITH WARM TOMATO VINAIGRETTE

Steps:

• To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked.
• Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper.
• Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side.