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.
- 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.
- 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 to 1 week.
WARM SKATE SALAD
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Peel and seed tomato and cut into 1/4-inch dice. In a large deep skillet bring 1 1/2 inches court bouillon to a boil and reserve remainder for another use. Season skate with sea salt and white pepper and poach in court bouillon at a bare simmer until a knife slides easily into natural divisions in the fish, 1 to 2 minutes.
- In a bowl toss mesclun with 3 tablespoons vinaigrette and divide between 2 plates, arranging in tall mounds.
- Transfer skate with a slotted spatula to a cutting board and cut into thin strips, cutting along divisions in fish. Drape skate over salads and drizzle with remaining 2 tablespoons vinaigrette, tossing if desired. Sprinkle tomato and cilantro over salads.
SKATE AND SPINACH SALAD
Provided by Florence Fabricant
Categories salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the skate fillets in a skillet that will hold them in a single layer, add the wine, bring to a simmer and poach gently for eight minutes. Remove from the heat and allow to cool in the poaching liquid.
- Remove the stems from the spinach and place the spinach in a bowl.
- Fry the bacon until golden. Remove it from the pan and drain it on paper towels. Crumble it into one-half inch pieces and mix with the chives. Add the olive oil to the bacon fat in the pan.
- Beat the mustard and vinegar together and whisk them into the bacon-fat mixture. Toss the spinach with all but three tablespoons of this dressing. Arrange the spinach salad on each of six plates.
- Drain the fish and divide it into six equal portions. Place a warm fish fillet on each bed of spinach. Spoon the remaining dressing over each fillet, then sprinkle with the crumbled bacon and chives. Season with pepper and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams
BEST WARM KALE SALAD EVER!
Make and share this Best Warm Kale Salad EVER! recipe from Food.com.
Provided by JodiTriesToCook
Categories Vegetable
Time 8m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large non-stick skillet, melt butter and saute onions, pepper, and mushrooms until browned around edges.
- Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second.
- Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be slightly warm, not wilted.
- Transfer the contents of the skillet onto a plate. Grate fresh asiago (I prefer the big shreds) over the top, if desired.
- Enjoy.
Nutrition Facts : Calories 235.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 208.7, Carbohydrate 6.2, Fiber 1, Sugar 3.5, Protein 1.9
HOT SKATE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut apples into quarters. Cut away and discard peeling, core and seeds. Cut the quarters crosswise into thin slices. There should be about 2 cups.
- Drop tomatoes into boiling water, and let stand 9 seconds. Drain and peel them. Cut tomatoes lengthwise into quarters. Press out and discard seeds and soft inner pulp. Set seeded portions aside.
- Arrange skate wings in one layer in a skillet or casserole, and add the 4 cups of cold water, vinegar, thyme, bay leaf, parsley, salt and peppercorns. Bring to a boil. Remove from heat and let stand 5 minutes.
- Divide each skate wing into large bite-size pieces and put pieces in a bowl. Discard the cooking liquid and spices. Add apples, tomatoes and reserved egg sauce from Chinese cabbage salad recipe, and blend.
- Arrange equal portions of Chinese cabbage salad on each of four large plates. Top with equal portions of hot skate salad and serve.
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