Skate with Enokis and Trout Roe Sauce

By corlear

Ingredients

• For the skate fillets:
• 1 skate (2.2 lb)
• For the tea sponge:
• 2 cups water
• 3/4 oz Earl Gray tea
• 1/2 cup butter
• Note: Minimum amount to be able to make the sponge.
• For the blood orange reduction:
• 1/2 cup blood orange juice
• 13/4 tbsp glucose
• For the trout roe sauce:
• 4 oz trout roe
• For the dulse seaweed:
• 13/4 oz dulse seaweed in salt
• 1/2 cup water
• To finish:
• salt
• 0.4 º olive oil
• 2 2-oz bundles enoki mushrooms

Details

Servings 4

Preparation

Step 1

For the skate fillets:
1. Use a knife to slash the skin between the body and the wing.
2. Use a cloth to pull the skin off the wing.
3. Use a pair of scissors to separate the wings from the main body.
4. Following the line of the fibers, cut the wing in half so that you get two equal pieces.

For the tea sponge:
1. Bring the water to the boil, add the tea and stir. Remove from the heat and cover.
2. Infuse for 5 minutes and strain.
3. Mix the infusion with the butter in a round metal dish (8" in diameter and 10" high). Heat at 60-160ºF and keep warm.


For the blood orange reduction:
1. Reduce the blood orange juice with the glucose.
2. Reduce over a low heat until reduce until the mixture has the consistency of liquid caramel.

For the trout roe sauce:
1. Use the back of a spoon to press the trout roe through a sieve and keep the liquid, which will be the sauce.

For the dulse seaweed:
1. Shake the excess cooking salt off the seaweed.
2. Hydrate in water for 5 seconds. Drain and make sure it is not too salty.

Final Steps & Preparation:
1. Season with salt and seal the skate on each side in 0.4º olive oil on the grill for 2 minutes. Remove from the heat, cover and leave to rest for 4 minutes.
2. Remove the two filets from each wing and then join them together underneath.
3. At the same time seal the mushrooms on both sides on the grill. Trim the roots and cut each bundle into two.
4. Put the hot skate on a long plate and place the hot mushrooms on the narrowest part of the fish.
5. Put two drops of blood orange reduction and a small pile of dulse seaweed below the mushrooms.
6. Emulsify the tea infusion with the butter in a Thermomix and whisk the surface to introduce as much air as possible and make a foam that we call sponge.
7. Put a spoonful of tea sponge on top of the dulse seaweed in such a way that it is a little higher than the top of the enoki.
8. Drizzle a little trout roe sauce around the skate.