Grenoble-style skate wing

Fabienne Eymard, chef at Le Moulin de l'Imaginaire, proposes a Grenoble-style skate wing with a comforting aromatic jus.

Serves 6.

Preparation time: 55 min

Cooking time: 1 h 40

Skate and fish juice

2 skate wings, 1 kg each
250 g fennel
250 g shallots (10 shallots)
3 cloves garlic
¼ bunch thyme
25 cl white wine
250 g soft butter

Grenobloise cheese

8 g capers
2 yellow lemons
5 g flat-leaf parsley
150 g stale farmhouse bread
5 g sun-dried tomatoes (or confit)
100 g butter

Topping

6 Agatha or Mona Lisa potatoes
250 g spinach shoots
3 cl olive oil
20 g butter

1 - Prepare the skate: lift the fillets, cut them in 2, then fold the edges inwards to obtain nice, even cobblestones. You can ask your fishmonger to do this. Keep the bones. Set aside.

2 - Prepare the jus: crush the bones and trim the aromatic garnish. In a saucepan, brown the butter (slightly brown) and sauté the bones. Add the aromatic garnish and sweat. Deglaze with white wine and reduce. Moisten with water. Cook over low heat for 30 min. Strain the juice and reduce to the desired taste and consistency. Finish with the hazelnut butter.

3 - Prepare the grenobloise: cut the bread into 0.5 cm cubes, then brown in butter in a frying pan. Chop the parsley. Remove the flesh from the lemons. Drain capers. Dice the tomatoes.

4 - Prepare the garnish: wash the potatoes. Bake with the skin on in a covered oven dish for 1 h, checking with the tip of a knife. When melted, peel and mash the potatoes in a bowl, adding the cubed butter and olive oil. Adjust the seasoning.

5 - Finishing: cook the skate in beurre noisette in a frying pan (brown one side, then carefully turn over and baste with the butter). Add parsley, capers, tomatoes and diced lemon. Sauté the spinach shoots quickly in olive oil.

6 - Presentation: place the garnish in a shallow dish, with the skate wing slightly overlapping, top with sauce and finish with the golden croutons.

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