©
Roasted skate wing
Benjamin Schmitt, eponymous chef of his Parisian restaurant (formerly Hectar), accompanies roasted skate with French peas and a beurre blanc with cockles.
This recipe by Benjamin Schmitt, chef at Benjamin Schmitt Restaurant in Paris , is from the2024 edition ofBook 109: The New Blood of French Gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 8
- Preparation time: 30 min
- Cooking time: 25 min
Ingredients for theroasted skate wing
- 8 skate wings (approx. 170 g each)
- 150 g peasant bacon, cut into sticks
- 300 g shelled peas
- 150 g shelled broad beans
- 1 kg cockles
- 30 cl liquid cream
- 200 g butter
- 80 g trout roe
- ½ finely chopped lettuce
- 5 cl white wine
- ½ lemon
- Oil
- Sal t
Steps for theroasted skate wing
- Salt the skate portions and set aside on kitchen paper in a cool place.
- Prepare the vegetables: blanch the broad beans and peas in boiling salted water, then cool immediately in iced water.
- Prepare the cockles and juice: cook the cockles in a very hot pan with the white wine, covered. Shell them and strain the juice through a chinois to remove the sand. Reduce the juice by three-quarters, add the cream, bring to the boil, then remove from the heat and add 50g of butter.
- Brown the skate wings in a non-stick frying pan, first in oil, then add the butter. Finish cooking by basting with the melted butter.
- Finishing: in a saucepan, reheat all the vegetables with the bacon, then add the sauce obtained earlier and the chopped lettuce. Add lemon juice and serve immediately.
For further information
- Benjamin Schmitt Restaurant, 41 rue Catherine de la Rochefoucauld, 75009 Paris 9
- 12/20 in the Livre des 109
- Read Gault&Millau's review of Benjamin Schmitt Restaurant
These recipes might interest you
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
