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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
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