Skate wing

Ingredients:

• 2 carrots, 300ml (10fl. oz) poultry stock
• 200ml (6¾ fl. oz) fresh orange juice
• 2 cardamom pods
• 1 tsp chopped fresh coriander
• 8 green asparagus spears
• 1 yellow squash
• 100g (3½ oz) haricot beans
• 1 carrot
• 350g (12oz) natural (unpolished) rice
• 75g (2⅔ oz) minced shallot
• 50g (1¾ oz) extra virgin olive oil
• 500ml poultry stock
• 4 x 160g (5⅔ oz) skate wing pieces

Preparation:

Sauce
Using the Princess Royal Health Juicer, make around 400ml of carrot juice from the winter carrots. Add the poultry stock, orange juice and cardamom and allow to slowly evaporate to a quarter of the amount. Strain the sauce and season it with pepper and salt and chopped coriander.

Vegetables
Peel the asparagus, blanch and cool immediately in ice-water. Cut batonets (sticks) of carrots and yellow courgette. Blanch separately and cool immediately in ice-water. Blanch the French beans and immediately cool them in ice water as well. Slice open the French beans lengthwise and remove the seeds.

Pilaf
Sauté the shallots in the olive oil without browning. Add the rice and cook them just until the rice looks translucent. Add the stock and bring to the boil. Cover the mixture with greaseproof paper and place it in an oven preheated to 175°C, for about 18 minutes.

Skate wing
Grill the skate wing on the Princess Table Chef™. Take care not to overcook. Warm the vegetables in water with a pinch of salt. Purée the sauce until foamy with a hand blender. Scoop the warm pilaf onto the plates and place vegetables alongside. Put a piece of skate on top. Garnish with the frothy sauce.

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To be prepared with::

Table Chefs

The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
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