Skate Vinaigrette in a Bed of Greenery

Name: Skate Vinaigrette in a Bed of Greenery (Aile de raie sur lit de verdure)
Yield: For four people
Cuisine: French
Ingredients: 1 litre (1¾ pints) aromatic white wine court-bouillon; 200 g (7 oz) mixed salad leaves (chicory, endive, lamb’s lettuce, batavian endive, etc.); 200 g (7 oz) mixed salad leaves (chicory, endive, lamb’s lettuce, batavian endive, etc.); 200 g (7 oz) mixed salad leaves (chicory, endive, lamb’s lettuce, batavian endive, etc.); 200 g (7 oz) mixed salad leaves (chicory, endive, lamb’s lettuce, batavian endive, etc.); 200 g (7 oz) mixed salad leaves (chicory, endive, lamb’s lettuce, batavian endive, etc.); 200 g (7 oz) fresh young spinach; 50 g (2 oz) butter; a pinch of grated nutmeg; 1 clove of garlic, peeled; 4 tablespoons olive oil; 3—4 tablespoons groundnut oil; 1 tablespoon sherry vinegar; 1 tablespoon red wine vinegar; 1 teaspoon mustard; 1 tablespoon chopped chervil and snipped chives; 1 tablespoon chopped chervil and snipped chives; salt, freshly ground pepper; salt, freshly ground pepper

Aile de raie sur lit de verdure

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

4 pieces of skate, each weighing 200 g (7 oz)
1 litre<

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Spring

Method

Poach the skate by bringing it to the boil in a wide pan containing the court-bouillon and a little water. As soon as it starts to bubble, turn down the heat and cook gently for 10 minutes. Meanwhile make the vinaigrette.

Lift out the pieces of skate, and remove the skin from both sides.

Heat the salad leaves and spinach very gently in the butter for 4 minutes, with a pin