Skate with Chanterelle Mushroom Ragout

By blum099

At the core of everything," Mr. Ripert said, "is technique." Though this recipe is straightforward to prepare, success lies in the details. Look for chanterelles that are aromatic and moist to the touch, with an appealing sheen. Before you begin cooking the ragout, set out your mise en place—that is, everything you'll need for the job, prepped and measured—beside the stove. With a quick sauté like this one, organization is the best insurance against burning.

Cook the mushrooms in a pan large enough to allow every piece contact with the hot surface; overcrowding will cause them to steam rather than sear. Once the broth has been added and the ragout is reducing, wait until the end of cooking to season. As salt concentrates, what seems palatable initially can quickly turn mouth-puckering.

For the delicate skate, Mr. Ripert has chosen a forgiving preparation. "Oven poaching," he said, "is the easiest way to poach at home." Cooked gently in water laced with butter, the fish's texture remains meltingly tender as it takes on a creamy-white color all the way through.

Ingredients

• 2 tablespoons canola oil
• 3/4 pound chanterelle mushrooms, cleaned, dry ends trimmed and roughly chopped
• 1 clove garlic, minced
• 1 small shallot, sliced thin
• 2 tablespoons butter
• 1 1/2 cups chicken stock
• 1 teaspoon Sherry vinegar
• Fine sea salt
• 1 tablespoon chopped chives
• 4 (6-ounce) skate fillets
• 1/2 cup hot water

Details

Cooking time 20mins

Preparation

Step 1

1. Preheat oven to 400 degrees. Heat oil in a large cast-iron pan set over
medium heat. Add mushrooms. Sauté until lightly darkened and tender, about 5 minutes. Add garlic, shallot and 1 tablespoon butter. Cook until garlic and shallot soften, about 1 minute. Add stock and bring to a simmer. Cook until reduced by about half and slightly viscous, about 5 minutes. Add vinegar and cook another 30 seconds. Season with salt. Remove from heat and stir in chives. Cover and keep warm.

2. Lightly season skate with salt. Place fish in a large roasting pan with water and 1 tablespoon butter. Bake until flesh just turns white throughout, about 10 minutes.

3. To serve: Distribute skate fillets among four dishes or shallow bowls and spoon one-fourth of warm ragout over each fillet. Serve immediately.