Poached skate grenobloise with saut ed new potatoes and autumn truffle

Ingredients

  • 4 small skate wings, edges trimmed
  • good pinch of sea salt
  • 10 black peppercorns
  • 3 star anise
  • cayenne pepper
  • 1 fresh bay leaf
  • 1 sprig parsley
  • 1 sprig thyme
  • 1 lemon, peeled and sliced
To serve (optional):

  • mixed salad leaves
  • squeeze of lemon juice
  • splash of extra virgin olive oil
For the potatoes:

  • 1 tbsp olive oil
  • 400 g cooked new potatoes, peeled and sliced
  • 40 g lardons of bacon, blanched
  • 20 g fresh truffles, grated
  • 4 spring onions, green part included, finely sliced
  • 3-4 juniper berries, crushed
  • 1 tbsp chopped chervil
  • 20 g butter
  • black pepper
For the Grenobloise:

  • 200 g unsalted butter
  • 1 heaped tbsp capers, crushed
  • 1 generous dash of red wine vinegar
  • juice of 1/2 lemons
  • 1 tbsp chopped flat leaf parsley
  • 2 tbsp small garlic croutons
  • black pepper

Description

An Impressive Dish From Pascal Proyart -tender Skate Wings With Truffle-scented Sautéed Potatoes And A Rich Buttery Caper Sauce

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