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Le Cordon Bleu News, 06/25/2014
Pan-fried skate, tomato salsa, fresh pea purée and curry oil
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International recipe

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About this recipe

Skate wings are a meaty white fish which has no small bones and falls neatly apart. In this quick recipe the fish is pan-fried and paired with a tangy salsa, curry infused oil and fresh pea purée.

Recipe - Pan-fried skate, tomato salsa, fresh pea purée and curry oil

Serves: 4

Preparation time: 40 minutes

In this recipe:

  • skate
  • tomatoes
  • shallot
  • garlic
  • shelled peas

 

 

   

Ingredients

Pan-fried skate
1 x 400 to 500 g skate wing, skin removed
20 g flour
50 ml butter, clarified
Curry oil
50 ml corn oil
5 g curry powder
Tomato salsa
20 g shallot, finely diced
1 garlic clove, finely chopped
20 ml olive oil
4 plum tomatoes, peeled, seeded and diced
peel and juice of ½ lemon
1/8 bunch chives, finely chopped
Fresh pea purée
300 g freshly shelled peas
20 g butter, clarified
salt
Decoration
4 peas shoots
curry powder

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Method

  1. Prepare the skate: Fillet the skate wing, trim and cut each fillet in half so that you have 4 portions. Dry on paper towel and refrigerate.
  2. Curry oil: Heat the corn oil and the curry powder in a saucepan. Bring to a simmer; remove from the heat and leave to infuse for about 10 minutes. Strain through a sieve lined with a fine cloth and set aside.
  3. Tomato salsa: Sweat the shallot and garlic in olive oil until soft. Remove from the heat and add the peeled, seeded and diced tomatoes, lemon peel, lemon juice, and chives.
  4. Pea puree: Rinse the peas and cook in boiling salted water until tender, about 3 minutes. Reserve about 50 g cooked peas for decoration. Blend the remaining peas with the clarified butter until a smooth puree is obtained. Season with salt and keep warm until required.
  5. Season the portions of skate with salt and coat with a thin layer of flour. Shake off any excess flour and pan-fry in clarified butter until golden for 2 to 3 minutes depending on size of pieces.
  6. To serve: Place a ring mold to one side of the plate and fill with 1/4 of the tomato salsa. Remove the ring mold and carefully place the fish on top. Using a squeezy bottle or paper cornet, draw lines of pea puree on the other side of the plate and arrange a few of the reserved peas on top. Drizzle the curry oil in between the lines of pea puree. Finish with a peas shoot and a dusting of curry powder over the fish.

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