Skate In Herbs
|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|
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).