skate wing with caper cream sauce
dill
fennel seed
maize starch
chives
skate wings
plain flour
olive oil
leaf spinach
spring onions
parsley
Chop an onion and fry briefly in some butter, together with a
few pressed garlic cloves. Add equal quantities of white wine
and fish stock and a few bay leaves. Season with pepper and
salt. Let it boil for about five minutes and then sieve the
preparation.
Bring back to the boil. Add cream and allow to reduce. Add a
few tablespoons of capers to the sauce. Season with dried dill
and fennel seeds. Season further with pepper and salt. If
desired, thicken the sauce with a few tablespoons of maize
starch dissolved in water. Mix a handful of chopped chives
into the sauce.
Pat the skate wings dry and sprinkle them with flour. Season
with salt and pepper and fry in a mix of butter and olive oil until
nicely browned on both sides. Reckon on at least 5 minutes of
frying time per side.
Wash the leaf spinach and remove the hard stalks from the
leaves. Dry the leaves in a salad bowl or with the help of a
clean kitchen towel. Briefly stir-fry the spinach in hot butter.
Season with coarse salt and pepper from the mill.
On the plate. Put a portion of spinach on the plate and on top
of that a skate wing. Pour on a ladle of sauce. Finish with
sliced spring onions and chopped parsley. Serve with baked
potatoes.
skate wing with
caper cream sauce
Chop an onion and fry briefly in some butter,
together with a few pressed garlic cloves. Add
equal quantities of white wine and fish stock
and a few bay leaves. Season with pepper and
salt. Let it boil for about five minutes and then
sieve the preparation.
Bring back to the boil. Add cream and allow to
reduce. Add a few tablespoons of capers to the
sauce. Season with dried dill and fennel seeds.
Season further with pepper and salt. If desired,
thicken the sauce with a few tablespoons of
maize starch dissolved in water. Mix a handful
of chopped chives into the sauce.
Pat the skate wings dry and sprinkle them with
flour. Season with salt and pepper and fry in a
mix of butter and olive oil until nicely browned
on both sides. Reckon on at least 5 minutes of
frying time per side.
Wash the leaf spinach and remove the hard
stalks from the leaves. Dry the leaves in a salad
bowl or with the help of a clean kitchen towel.
Briefly stir-fry the spinach in hot butter. Season
with coarse salt and pepper from the mill.
On the plate. Put a portion of spinach on the
plate and on top of that a skate wing. Pour on a
ladle of sauce. Finish with sliced spring onions
and chopped parsley. Serve with baked
potatoes.
dill
fennel seed
maize starch
chives
skate wings
plain flour
olive oil
leaf spinach
spring onions
parsley
