Follow the recipe from the chef David Bouley

Skate wings roasted with capers, black butter and pineapple

INGREDIENTS

- 1 bouquet of dill
- Olive oil
- 2 little skate wings
- 1 tbs of flour
- Salad
- Chervil
- 1 tsp of Champagne vinegar
- Salt, pepper
- 1 tbs of black butter
Sauce :
- 1 tbs of tomato water
- 1 tbs of celery pulp
- 1 tbs of fennel pulp
- 1 tbs of pineapple dices
- 1 tsp of capers
- 1 tsp of cutted chive
- 1 line of lemon juice
- 1 tsp a vinegar

LA RECETTE DU CHEF

Blanch the dill (boiling slated water) for 1 min. Mix it in a blender with olive oil, pass it in a tamis.

For the sauce, put the elements in a pan and heat it. Pass trough a tamis.

Season the salad with the Champagne vinegar, olive oil, salt, pepper and chervil.

Pass the skate in the flour and cook it with olive oil in a pan. Sauce and put a line of dill oil and black butter. Put the salad on top.

Starter for 1 persons
Preparation time : 30 min
Difficulty : Beginner
Required Material :