Total Time: approx. 25 minutes
Preparation: 15 minutes
Cooking: 8-12 minutes
Ingredients:
- 1 skate wing
- 1 pinch of powdered wasabi
- 1 tbsp sesame seeds
- 10 g dried seaweed
- olive oil
- 4 asparagus spears
- 40 g dried seaweed
- 1 bunch of fresh chives (potted)
- 1 bunch of ramson (wild garlic) (potted)
- 5 dl grape seed oil
- 160 g egg white
- 130 g sushi vinegar
- 150 g thick Pretexte culinary cream
- 1/2 bunch of basil (potted)
Preparation:
- Season the skate wing with salt and pepper and cook it (either 8 minutes in foaming butter in a pan or about 12 minutes in a steamer, depending on the weight).
- Allow to cool before shredding.
- Peel the asparagus and cut it into julienne strips.
- Soak the seaweed in cold water for an hour.
- Blend the chives, ramson, and oil for 4 minutes in a blender, then strain through a sieve.
- Emulsify the egg white and sushi vinegar in the blender and gradually incorporate the chive oil to bind everything together.
- Then add the thick Pretexte culinary cream and mix well.
- Arrange the shredded skate, drizzle with the chive cream, and finish with an herb oil made by blending basil and olive oil.