Grenoble-style skate wing croque-monsieur
List of ingredients
For the skate
800g skate wing
1 tbsp Japanese vinegar
2 tbsp yuzu or lemon oil
10 Sancho berries or lemongrass/lime
Skate seasoning
Capers
Parsley
Preserved lemon
Candied lemon peel
8 slices of white bread, crusts removed
Clarified butter
Candied lemon
1 lemon
1 tsp sugar
Condiments
1 bunch of parsley
1 lemon
Olive oil
Sommelier’s tip
Chablis
The delicate flavors of the skate are enhanced by the vibrancy of the lemon. This dish calls for a wine of a similar caliber, which will hold its own while bringing out the flavors. The inimitable finesse and vigor of a Chablis would be ideal.
METHOD
Season the skate with vinegar, oil, and Sancho berries. Vacuum seal and cook for 20 minutes at 55°C. Shred the skate into a bowl.
For the candied lemon peel, place the zest of a lemon in cold water and bring to a boil. Repeat twice. Combine the zest with the lemon juice and sugar and cook over low heat for 30 minutes. Cut the zest into small cubes and reserve the juice.
Season the skate wing with the candied lemon zest, preserved lemon, capers, and parsley to taste. Check the seasoning and correct with salt and pepper.
Place four slices of sandwich bread in a frame, cover with the shredded skate and then top with the remaining bread. Press overnight.
Remove the stalks from the parsley, blanch for 2-3 minutes, and refresh in cold water. Combine with a little of the cooking juice and add a little cream.
Bake the lemon in the oven at 160°C for 30 minutes until cooked. Mix the pulp with a little of the zest and blend, gradually adding the olive oil. Add the juice from the candied peel.
The next day, cut the sandwiches into three to make 12 portions. Fry in clarified butter. Arrange on a plate and brush with clarified butter.
Grill them for 2-3 minutes per side before serving with the parsley juice and lemon mayonnaise.
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