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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 small vine-ripened tomato |
court bouillon |
10 ounces boneless skinless skate wing |
fine sea salt |
freshly ground white pepper |
5 ounces mesclun (mixed baby lettuces; about 5 cups loosely packed) |
5 tablespoons house vinaigrette |
1 tablespoon thinly sliced fresh cilantro leaves |
Directions:
1. Peel and seed tomato and cut into 1/4-inch dice. In a large deep skillet bring 1 1/2 inches court bouillon to a boil and reserve remainder for another use. Season skate with sea salt and white pepper and poach in court bouillon at a bare simmer until a knife slides easily into natural divisions in the fish, 1 to 2 minutes.
2. In a bowl toss mesclun with 3 tablespoons vinaigrette and divide between 2 plates, arranging in tall mounds.
3. Transfer skate with a slotted spatula to a cutting board and cut into thin strips, cutting along divisions in fish. Drape skate over salads and drizzle with remaining 2 tablespoons vinaigrette, tossing if desired. Sprinkle tomato and cilantro over salads.
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