S Skate Wings on Pea and Rowan Salad Sauce


Rating: 2.375 / 5.00 (8 Votes)


Total time: 5 min

Servings: 4.0 (servings)

Set:








Sauce:














Fish:










Instructions:

To prepare the garnish, remove the crusts from the toast. With a sharp kitchen knife, divide the slices lengthwise from new, cut into 5 mm narrow strips and then into cubes as small as possible. Heat the oil and butter in a frying pan over medium heat, add the bread cubes and cook until light brown. Drain the croutons on paper towels. Cut the caper apples in half, according to their size.

To prepare the sauce, clean, rinse and shake dry the Vogerlsalat. Briefly scald the peas in boiling salted water, cool in tap water and drain. Cook the onion cubes in a saucepan over gentle heat in a little butter until translucent. Add the garlic, lettuce and every two thirds of the peas, extinguish with the meat stock and gently simmer for one to two minutes. Add the whipped cream and make the sauce into a coarse puree. Melt the remaining butter in it, season with salt, pepper and a little brown butter and keep warm.

For the fish, cut the skate wings in half according to size. Salt, season with pepper and turn lightly in flour to the other side. In a frying pan, fry in oil over medium heat until fork-tender on both sides, depending on thickness, in about four minutes total.

Remove the fish from the frying pan and place on preheated plates. Add croutons, caper apples, and remaining peas to frying pan with butter, toss to coat.

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