Skate With Beurre Noisette (Brown Butter), Black Olives And Confit Provencal Artichokes

Skate With Beurre Noisette (Brown Butter), Black Olives And Confit Provencal Artichokes

Created by chef Johan Ducroquet (@johan.ducroquet)
March 11th, 2021
Skate Wing is not something you would eat often at home or even at the restaurants, but making a killing skate wing is actually much easier than you think! This chef-proved recipe created by the head chef of Bouillon will help you make an easy but delicious skate wing that will for sure tease your taste buds.
 

Ingredients                                                                                                           

Serves 2

             Qwehli Skate Wing

1              Handful of thyme

10            Grams of minced garlic

50            Grams of Marita Fruit (Red Fruit)

1              Pinch of black pepper and salt

1/2           Artichoke

2              Tbsp of raspberry vinegar

6              Strands of samphire

2              Purple carrots

10            Grams of Black Tapenade

100          Grams of assorted vegetables

 

Preparation                                                                                                            

  1. Pour the beurre noisette over the ray, together with the thyme and fresh garlic.

  2. Prepare a red fruit vinaigrette with the olive oil, raspberry vinegar and samphire.

  3. Gently cook the artichokes in olive oil to create a confit along with the purple carrots.

  4. Plate all the ingredients: tapenade, confit vegetables and ray, pour the vinaigrette over.

Chef’s tip: Sear the ray in a very hot pan to crisp the skin.

 

 

 

香煎魔鬼魚配焦牛油,黑橄欖,佐油封普羅旺斯洋薊                           


做法:

  1. 香煎魔鬼魚至兩面金黃后,將焦牛油,百里香,大蒜一起倒于魔鬼魚上

  2. 用橄欖油,覆盆子醋和海蘆筍攪拌製作成水果香醋

  3. 煎煮洋薊,將橄欖油淋于洋薊;加入紫蘿蔔

  4. 擺盤,塗上黑橄欖酸豆醬;將水果香醋醬淋于碟上

  5. 完成!

 


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