Title: Warm Skate Salad
Categories: Cklive21, Pdate
Yield: 1 servings

1 Recipe court bouillon; (see
-recipe)
1 Boneless; skinless skate
-wing
; (10-ounce)
Fine sea salt; to taste
Freshly ground white pepper;
-to taste
5 c Mesclun; (baby greens)
5 tb Vinaigrette; (see recipe)
1 tb Thinly sliced coriander leaf
1/2 Ripe tomato; peeled, seeded
-and
; cut into 1/4-inch
; dice

-------------------------------COURT BOUILLON-------------------------------
1 c Plus 2 tablespoons red wine
-vinegar
7 c Cold water
1 Branch fresh thyme
1/2 sm Leek
1 Piece peeled carrot;
-(3-inch)
1 Piece celery; (3-inch)
3 md Clove garlic; peeled
2 Bay leaves
1 ts Fine sea salt
1 1/2 ts White peppercorns

--------------------------------VINAIGRETTE--------------------------------
2 ts Dijon mustard
1 ts Fine sea salt
2 Pinches freshly ground white
-pepper
3 tb Red wine vinegar
3 tb Sherry vinegar
1/2 c Plus 1 tablespoon olive oil
1/2 c Plus 1 tablespoon corn oil

Bring the court bouillon to a boil in a flameproof roasting pan. Season the
skate with salt and pepper. Add the skate to the roasting pan and poach
until a knife will go easily into the crease between the skate ribs, about
1 minute.

In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette. Arrange
in a tall mound in the center of 2 dinner plates.

As soon as the skate is cooked, separate it into thin strips, cutting
through the natural creases in the fish. Drape the strips over the salad in
a circle, as if making a teepee.

Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter
the coriander and the tomato over all. Serve immediately.

Yield: 2 servings

COURT BOUILLON:

Combine all ingredients in a large saucepan and bring to a boil. Boil for
10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in
the refrigerator for up to 3 days, or in the freezer up to 2 months.

Yield: 6 cups

VINAIGRETTE:

In a mixing bowl, whisk together the mustard, salt, pepper and vinegars.
Whisking constantly, very slowly drizzle in the olive oil and then the corn
oil. Store, tightly covered, in the refrigerator for up to 1 week.

Yield: 1 1/3 cups

Converted by MC_Buster.

Per serving: 457 Calories (kcal); 40g Total Fat; (74% calories from fat);
3g Protein; 28g Carbohydrate; 0mg Cholesterol; 228mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 1/2 Other
Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9358

Converted by MM_Buster v2.0n.