Name: Steamed Skate with Tarragon and Toasted Sesame Seeds
Yield: Makes 4 servings
Cuisine: French
Ingredients: 2 tablespoons chopped fresh tarragon; 4 heads baby bok choy, trimmed and halved lengthwise; 6 tablespoons unsalted butter; Salt; Fleur de sel and cracked black peppercorns; 2 teaspoons sherry vinegar; 1 tablespoon grape seed, corn, or other neutral oil; ¼ cup plus 2 tablespoons rice vinegar; 3 tablespoons seasoned sushi rice vinegar; 4 boneless, skinless skate wings; 1¼ teaspoons sugar; 1 cup sushi rice, rinsed well and drained; 2 teaspoons balsamic vinegar; 2 tablespoons white sesame seeds, toasted; One ¼-inch piece kombu (dried seaweed); 2½ teaspoons salt, plus more to taste; 1 teaspoon sesame oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

The skate is the star here—with a browned butter vinaigrette. But the accompanying sushi rice and bok choy make this an amazing meal. The tarragon is distinctively French and pairs perfectly with toasted sesame seeds.

Ingredients

Sushi Rice

¼ cup plus 2 tablespoons rice vinegar
3 tablespoons

Method

To make the sushi rice: Stir the vinegars, kombu, salt, and sugar together in a small bowl and set aside.
Put the rice and 1¼ cups water in a rice cooker and cook. Alternatively, put the rice and 1¼