Try this Skate Wing with Spinach And a Tartare of Mussels And Parsle recipe, or contribute your own.

Still searching for what to cook ?

Name: Skate Wing with Spinach And a Tartare of Mussels And Parsle
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ds Wine; 200 g Spinach; (7oz); Seasoning; 20 Mussels; (well scrubbed and; ; (6.6fl oz); 1 ts Cream; 200 ml Vegetable nage; (vegetable; 30 g Diced gherkins; (1oz); 1 lg Skate wing; ; salted and rinsed); ; diced; ; (1oz); 1 Garlic; 30 g Capers; (preferably dry; ; discarding any that; 1 Plum tomato; peeled, seeds; 8 g Chopped parsley; (1/4oz); 125 g Butter; (4oz); ; stay closed); 20 g Finely diced onions;; ; removed and flesh; Lemon juice; 20 g Butter; (3/4oz)

Find the most delicious recipes here

INGREDIENTS

FOR THE MUSSEL TARTARE
1 ds Wine
200 g Spinach; (7oz)
Seasoning
20 Mussels; (well scrubbed and
; (6.6fl oz)
1 ts Cream
200 ml Vegetable nage; (vegetable
30 g Diced gherkins; (1oz)
1 lg Skate wing
; salted and rinsed)
; diced
; (1oz)
1 Garlic
30 g Capers; (preferably dry
; discarding any that
1 Plum tomato; peeled, seeds
8 g Chopped parsley; (1/4oz)
125 g Butter; (4oz)
; stay closed)
20 g Finely diced onions;
; removed and flesh
Lemon juice
20 g Butter; (3/4oz)

Servings

INSTRUCTIONS

Portion the skate by removing the flesh from the bone and cutting into four. Reserve in the fridge. Reduce the nage down by half, add a drop of cream and incorporate the cold butter. Season with salt, pepper and a little lemon juice. Fry the skate in a hot pan with a little oil. At the same time cook the spinach with the clove of garlic and the butter. Season. Place the spinach in a bowl and put the skate on top, after seasoning with salt and a little lemon juice. Keep warm. For the mussel tartare: Steam the mussels in a dash of wine in a tightly covered pan until they open. Turn out of the pan and allow to cool a little. Meanwhile blanch the onions briefly in boiling water then drain and refresh in cold water. Pat dry. Remove the mussels from their shells and place in a bowl with their finely strained juices. Add the capers, onion, gherkin, tomato and parsley to the nage. Adjust the seasoning again with salt and lemon juice, then add to the mussels with their liquid. heat through, but do not boil. Pour the mussel tartare garnish and sauce around the skate and serve.

NOTES

Alert editor

Skate Wing with Spinach And a Tartare of Mussels And Parsle

FOR THE MUSSEL TARTARE
1 ds Wine
200 g Spinach; (7oz)
 Seasoning
20 Mussels; (well scrubbed and
 ; (6.6fl oz)
1 ts Cream
200 ml Vegetable nage; (vegetable
30 g Diced gherkins; (1oz)
1 lg Skate wing
 ; salted and rinsed)
 ; diced
 ; (1oz)
1 Garlic
30 g Capers; (preferably dry
 ; discarding any that
1 Plum tomato; peeled, seeds
8 g Chopped parsley; (1/4oz)
125 g Butter; (4oz)
 ; stay closed)
20 g Finely diced onions;
 ; removed and flesh
 Lemon juice
20 g Butter; (3/4oz)

Portion the skate by removing the flesh from the bone and cutting into  four. Reserve in the fridge.    Reduce the nage down by half, add a drop of cream and incorporate the cold  butter. Season with salt, pepper and a little lemon juice.    Fry the skate in a hot pan with a little oil. At the same time cook the  spinach with the clove of garlic and the butter. Season.    Place the spinach in a bowl and put the skate on top, after seasoning with  salt and a little lemon juice. Keep warm.    For the mussel tartare: Steam the mussels in a dash of wine in a tightly  covered pan until they open. Turn out of the pan and allow to cool a  little.    Meanwhile blanch the onions briefly in boiling water then drain and refresh  in cold water. Pat dry.    Remove the mussels from their shells and place in a bowl with their finely  strained juices.    Add the capers, onion, gherkin, tomato and parsley to the nage. Adjust the  seasoning again with salt and lemon juice, then add to the mussels with  their liquid. heat through, but do not boil.    Pour the mussel tartare garnish and sauce around the skate and serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (120g)
Recipe Makes: 4 servings

Calories: 13
Calories from Fat: 7 (54%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 1.7mg		1 %
Sodium 21.1mg		1 %
Potassium 47.5mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.1g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 13

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!