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Recipe : ** Skate Wing Terrine With Vegetables in Tomato Syrup

Skate Wing Terrine With Vegetables in Tomato Syrup
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Course:
Main Dish

Practical information

  • Prep time
    1 h
  • Cooking
    40 min
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    13 h 40
  • Price
    Very friendly budget
  • Rate:
             
 
Prepare the terrine at least one day in advance
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Fish and Seafood
Tags:
skate wing, Syrup, terrine, tomato, Vegetables, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • court-bouillon(herb-flavoured broth)
  • ½ lemon, zest very finely minced
  • 2 tablespoons capers, rinsed and drained
  • 5 sprigs fresh flat-leaf parsley, leaves only, minced
  • dash cayenne
  • fine salt
  • 1 leaf gelatin
  • 2 small zucchinis, trimmed, cut in half, lengthwise
  • 2 small yellow, summer squashes, trimmed, cut into quarters
  • 2 green onions, green portion only, 1/8" long pieces
  • 2 small artichoke hearts, quartered, soaked in acidified water
  • 1 teaspoon finely granulated sugar
  • a few sprigs fresh dill, coarsely chopped
  • pinch piment d'espelette
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 300 g skinless, boneless skate wing
  • 200 g cauliflower
  • 50 g peeled, seeded, cored, and finely diced tomato
  • 15 g very finely minced shallot
  • 80 g small common mushrooms, trimmed
  • 200 g ripe tomatoes, trimmed and processed
  • 70 ml dry white wine

  • Recipe preparation steps

  • 1
    For the terrine: gently poach the skate wing in some "court bouillon" until cooked, about 10 to 12 minutes. Drain and set aside to cool. Reserve 100 milliliters of the poaching liquid.
  • 2
    Cut the cauliflower into individual florets. Cut the very small florets from the tips of the larger florets. Discard the stems. There should be about 125 grams of the small florets. Wash and drain the florets.
  • 3
    Shred the cooked skate and place in a mixing bowl. Add the cauliflower, lemon zest, tomato, shallot, capers, and parsley. Gently mix. Season the mixture with the cayenne and salt.
  • 4
    Soften the gelatin in some cold water. Dissolve the gelatin in a couple of tablespoons of warm court bouillon and add to the skate mixture.
  • 5
    Line a 350-gram terrine with plastic wrap. Pack the skate mixture into the terrine and refrigerate overnight.
  • 6
    For vegetables: separately blanch the zucchini pieces, squash pieces, mushrooms, green onion, and artichoke hearts in salted water until tender. Refresh in an ice bath and drain very thoroughly.
  • 7
    Place the tomato pulp in a small saucepan along with the wine, sugar, salt, dill, and piment d’Espelette. Dissolve the cornstarch in a spoonful of cold water and mix into the tomato mixture. Bring the mixture to a very low boil. Cook for about 15 to 20 minutes. Mix in the lemon juice, strain, and refrigerate the mixture.
  • 8
    To serve, unmold the terrine and cut into individual portions with a serrated knife. Gently mix the vegetables with the chilled tomato sauce and divide between individual serving plate. Place a slice of terrine on each of the vegetable piles. Decorate with a sprig of dill.
  • Ready !