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Skate In Herbs

French.Recipes's picture
Ingredients
  Skate 2 Pound
  Court bouillon 1 Pint
For vinaigrette with herbs
  Wine vinegar 2 Tablespoon, chopped
  Oil 2 Tablespoon, chopped
  Tarragon 1 Teaspoon (Leveled), chopped
  Chervil 1 Teaspoon (Leveled), chopped
  Gherkin 1 Teaspoon (Leveled), chopped
  Shallots 1 Teaspoon (Leveled), chopped
  Parsley 1 Teaspoon (Leveled), chopped
  Cress 1 Teaspoon (Leveled), chopped
Directions

Buy preferably a large skate; poach it without boiling for 20 minutes in a highly seasoned Court Bouillon which you have prepared at least 20 minutes in advance.
Leave in the liquid to get cold.
Now* prepare the following sauce: 2 tablespoonfuls of wine vinegar, 2 tablespoonfuls of oil, and 1 small teaspoonful of each of the following: tarragon, chervil, shallots, parsley, cress and gherkin, all chopped very finely.
Increase the quantity of the sauce by adding some Court Bouillon and finish with a dessertspoonful of pale continental mustard (Dijon type).

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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