skate cheeks with samphire puree

Samphire puree. Wash and blanch a good 200 g of samphire. Rinse immediately under cold water to fix the colour. Chop the white part of a leek, an onion and two cloves of garlic and fry them in a large knob of butter until the onion turns glassy. Then add the samphire and half a glass of cream. Season with a twist of the pepper mill and some grated fresh nutmeg. Leave to simmer for a few minutes. Put the immersion blender in the pot and puree. The samphire puree is now ready for use. If necessary, mix with a few tablespoons of mashed potato powder to thicken the puree. The saffron sauce. Preferably make your own fish stock or if necessary use a powdered fish stock. Add a glass of white wine and an equal quantity of cream. Bring to the boil and add a couple of tablespoons of tomato concentrate and a teaspoon of saffron. Pour in a large splash of Noilly Prat and season further with salt and pepper. Let it boil down. The skate cheeks. Dry the cheeks and sprinkle with flour. Fry them in a pan with butter until golden brown and well-done.

Finishing on the plate. Start with a pile of samphire puree in the middle of the plate. Spoon a ring of saffron sauce around it. Lay on this ring alternately fried skate cheeks and fried slices of mini cucumber. Place a poached egg in the middle of the puree and cut open just before serving. Finish to your own taste and inspiration with pieces of fried samphire, cressonette, peeled grey shrimps, trout eggs and fried onions flakes.