Poached Skate With Pesto Sauce Recipes

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POACHED SKATE WITH PESTO SAUCE



Poached Skate With Pesto Sauce image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

4 boneless, skinless skate wings, about 1 1/2 pounds
4 tablespoons white-wine vinegar
4 sprigs fresh thyme, or 1 teaspoon dried
1 large bay leaf
4 sprigs fresh parsley
Salt to taste
8 whole peppercorns
Orzo with fresh tomato (see recipe)
Pesto sauce (see recipe)

Steps:

  • Arrange the skate wings in a skillet large enough to hold all the fish in one layer. Cover with water and add the vinegar, thyme, bay leaf, parsley, salt and peppercorns. Bring to a gentle rolling boil and turn off the heat. Let sit for four to five minutes.
  • Drain the fish and transfer them to warm serving plates on top of the orzo. Drizzle some pesto sauce over all and serve immediately.

POACHED SKATE WITH WARM TOMATO VINAIGRETTE



Poached skate with warm tomato vinaigrette image

This dish comes from Dieppe and was a highlight of the trip for me. The fish is just simply poached and served with a lovely warm vinaigrette of tomatoes, red onion, capers and parsley.

Provided by Rick Stein

Categories     Main course

Yield Serves 2

Number Of Ingredients 10

2 x 225g/8oz skate wings, skinned and trimmed
1 tbsp salt
5 tbsp extra virgin olive oil
½ tbsp red wine vinegar
½ small red onion, thinly sliced
1 small tomato, skinned, seeds removed, finely chopped
1 tsp small capers, drained
½ tbsp finely chopped fresh flatleaf parsley
salt and freshly ground black pepper
freshly cooked green beans, to serve

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.

POACHED CHICKEN BREASTS WITH ARUGULA PESTO SAUCE



Poached Chicken Breasts with Arugula Pesto Sauce image

Categories     Food Processor     Chicken     Garlic     Poach     Quick & Easy     Low Cal     Parmesan     Pine Nut     Arugula     Chill     Gourmet

Yield Serves 6

Number Of Ingredients 11

For arugula pesto sauce
3 cups packed arugula (about 3/4 pound), washed well and spun dry
1/3 cup pine nuts, toasted golden and cooled
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large garlic clove, chopped
3 tablespoons olive oil
1/4 cup hot water plus additional if desired
3 cups chicken broth
2 cups water
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved

Steps:

  • Make arugula pesto sauce:
  • In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
  • In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve chicken with sauce.

PESTO RISOTTO WITH CANNELLINI BEANS, TOMATOES, AND POACHED EGGS



Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs image

Whip up risotto using Arborio rice from the pantry. Parmesan, pesto, and white wine vinegar amp it up. And cannellini beans and poached eggs to make it a meal.

Provided by dinehaus

Categories     Risotto

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped white onion
2 cloves garlic, minced
1 cup Arborio rice
½ cup dry white wine
3 cups low-sodium vegetable broth, warmed
½ cup grated Parmesan cheese
⅓ cup prepared basil pesto
⅓ cup chopped fresh parsley, divided
2 tablespoons white wine vinegar, divided
1 (15 ounce) can cannellini beans, rinsed and drained
1 (10 ounce) basket cherry tomatoes, halved
¼ teaspoon salt
4 large eggs
freshly ground black pepper to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
  • Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
  • Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
  • Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
  • Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
  • Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Nutrition Facts : Calories 530.6 calories, Carbohydrate 61.1 g, Cholesterol 201.4 mg, Fat 20.9 g, Fiber 3.2 g, Protein 19.2 g, SaturatedFat 6.3 g, Sodium 680.7 mg

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