SKATE WINGS SAUTÉED AND SERVED WITH SAFFRON SAUCE AND VEGETABLES
Hotel Ses Rotges
Preparation:
Skate and vegetables:
Once the fish is clean, with skin and cartilage removed, rinse in water, dry well and put to one side.
Wash all the vegetables, and fry, the shallots included in a little of the olive oil, and season to taste.
Saffron sauce:
To make the saffron sauce, put the fish stock on to boil with the saffron threads, until it has reduced by half. Add the cream and again leave to reduce until there remains just 3 tablespoons of sauce per person.
Presentation:
When ready to serve, fry the skate in a non-stick frying pan with a little olive oil until just golden (approx 5 minutes). Season with salt and pepper. Place on a hot plate surrounded by the vegetables, then dress with the saffron sauce. Decorate with the parsley, fennel and the flowers.
Ingredients
For 4 people
100 g. of carrots.
100 g. de calabacines.
50 g. peas.
25 g. shallots.
Salt & freshly ground pepper.
Flowers for decoration.
1/2 l. reduced fish stock.
10 threads of saffron.
200 g. p. pers., Pork Loin.
100 g.of green beans.
100 g. broccoli.
4 cherry tomatoes.
Olive oil.
For the sauce:.
150 g. single cream.
