Fried skate wing the Ardennes way with leek purée
Ingredients (4 people)
4 skate wings (skate must be dark pink, the pinker the fresher)
100 ml cream 40% fat
400 g smoked bacon strips
500 g sliced mushrooms
2 large onions, finely sliced
1 teaspoon demi-glace (Liebig)
250 g fresh, blanched peas
500 g potatoes
3 leeks (only the white bit)
chives
peeled tomato
butter
olive oil
nutmeg
pepper and salt
Preparation
Fry the onion, mushrooms and bacon over low heat. Add the cream and demi-glace; allow to reduce a bit. Season with salt and pepper.
Fry the skate wings then place them on a plate with the sauce (add the peas once the sauce has reduced).
Boil 500 g potatoes until soft. Mash them then stir in a knob of butter, a dash of olive oil, grated nutmeg, a dash of cream, pepper and salt.
Add 3 finely chopped and blanched leek whites then stir well.
Serve the skate wings with the leek purée. Garnish with finely chopped chives and a peeled tomato cut into small cubes