Skate salad with orange
A salad for an evening, or an idea for a light starter.
Preparation
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Step 1
Cook the skate wing in a steam oven or in a pan (in which case use a light court-bouillon). I cooked it for 8 minutes at 100°C in the steam oven, but the cooking time depends on the thickness of the skate. If in doubt, ask your fishmonger. Otherwise, invest in a temperature probe: at 54°C in the centre, the fish is just perfect.
Remove the skin from the skate and lift off the flesh. Let it cool to lukewarm.
Make the vinaigrette. Use half of it for the salad (a batavia lettuce, for example) and half for the skate.
Peel the oranges down to the flesh (taking care not to leave any white pith). Lift out the segments, removing the membranes.
On the plates, lay down the salad leaves. Add the orange segments and the skate.
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