Travels in France – Effiloché de Raie au Chou Croquant

An interesting recipe in our series….

From Chez Pauline
5 Rue Villedo, 75001 Paris

Chez Pauline is an elegant restaurant that has retained the spirit of its bistro roots.

Skate is a fish with the delicate flavor somewhat similar to that of scallops.

Skate with Crunchy Cabbage

1 small savor or napa cabbage, cored and shredded
salt and pepper to taste
2 tablespoons hazelnut oil or light olive oil
6 skate wing fillets (about 2 pounds/1 Kg)
2 tomatoes, peeled, seeded, and diced
1 tablespoon white wine vinegar
2 teaspoons crushed hazelnuts

In a large pot  of boiling water blanch the shredded cabbage for 1 to 2 minutes, or until bright green. Drain and plunge into a bowl of ice cold water.  Drain again and set cabbage aside.

Season the fish lightly with salt and pepper.  In a large saute pan or skillet over medium heat, heat the oil and saute the skate fillets for 4-minutes on each side, or until golden and cook through.  Using a slotted metal spatula, transfer to a plate.

In the same pan, saute the cabbage just until heated through, 1 or 2 minutes.  Add the tomatoes, vinegar, and hazelnuts and cook for 2-minutes.

Cut each skate fillet through on a diagonal several times, leaving the slices attached at the top.  Arrange a portion of cabbage on each of six plates.  Top each with a filllet and fan the slices open.  Spoon some of the sauce over each fillet and serve immediately.

Makes 6 Servings.

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