Raie aux Oignons et au Fromage

Name: Raie aux Oignons et au Fromage (Skate)
Yield: Serves 4
Cuisine: French
Ingredients: a ¼ lb of grated gruyère and some slices of bread cut into heart shapes and fried in butter or olive oil; a ¼ lb of grated gruyère and some slices of bread cut into heart shapes and fried in butter or olive oil; a ¼ lb of grated gruyère and some slices of bread cut into heart shapes and fried in butter or olive oil; a ¼ lb of grated gruyère and some slices of bread cut into heart shapes and fried in butter or olive oil; a dozen small onions; a tumbler of milk for the sauce; 2 cloves; 1 tablespoonful of flour; 2 shallots; together with 1 ounce of butter; salt and pepper, and; salt and pepper, and; thyme; a bay leaf

Skate

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Usually prepared by simple poaching and served with beurre noire or caper sauce, skate is improved by the following treatment:

Ingredients

You will need 2 lb of skate
a dozen small onions
a ¼ lb of grated gruyère

Europe
France
United Kingdom
Fish course
Pescatarian
Mediterranean

Method

Melt the butter in a pan, mince the shallots and sauté them for a few minutes, sprinkle with flour, stir about, add the tumbler of milk which has been heated to boiling point, allow the sauce to thicken and put in the cloves, herbs, and seasoning.

Poach the skate in this sauce for 15 to 20 minutes and meanwhile prepare the little onions, which should be blanched for 5 minutes and then a