Parmentier of stingray wings

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Parmentier of stingray wings

Parmentier of stingray wings

Parmentier of stingray wings
Parmentier of stingray wings
Ingredients Parmentier of stingray wings
Number of persons

5 skates

1 kg of potatoes

1.5 fresh leek

1/2 lime (for its juice)

20 cl of liquid crème fraîche

1 chicken or vegetable stock cube

2 fish stock cubes

1 egg yolk

20 g garlic

90 g semi-salted butter (sauce)

20 g butter (puree)

20 g butter (leeks)

1 pinch of salt

1 pinch of pepper

1 pinch of nutmeg

Preparation Parmentier of stingray wings
Total time: 1 hour
Preparation time: 30 min
Cooking time: 30 min
Cut the leek into slices.
Peel the potatoes.
Prepare the sauce for the fish:
In a double boiler, gently melt the 90 g of butter and add the juice of half a lime.
Preparation of the fish :
The cooking starts cold, you put enough water so that all the wings are covered, you add the 2 bouillon cubes and you start cooking over high heat.
Once it boils, you reduce the cooking over low heat and let it cook for 10 minutes, then you drain the fish and remove the bones.
When the fish is completely boneless, add the sauce and set aside (no need to put in the fridge).
Preparing the leeks :
You cook the leek slices in boiling water with the chicken or vegetable stock cube and blanch for 5 minutes. After this time, drain and rinse with cold water.
Then melt the 20 g of butter with the 20 g of garlic and add the leeks. Fry over medium heat for 5 minutes, then add salt, pepper and nutmeg and 10 cl of liquid cream. Set aside.
Preparation of the puree:
Cook the potatoes whole, to keep the starch. The cooking time varies according to the size of your potatoes. When they are cooked, you can easily prick a knife in the centre.
You drain, mash the mashed potatoes, then add 20 g of butter, the remaining 10 cl of cream, the egg yolk, salt, pepper and nutmeg and mix it all together.
Put in dish:
In an oven dish, put all the fish, then the leeks and then the puree, to make sure to have the 3 layers.
If you wish, you can sprinkle breadcrumbs on top, or butter, cheese, ... and put it under the grill (to brown the gratin) for 5 min (until it is golden).

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