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)


peeled tomato


olive oil


pepper and salt


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

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