Shredded Skate, Raw Asparagus, Seaweed Salad, and Wild Garlic Plant-Based Cream

Total Time: approx. 25 minutes

Preparation: 15 minutes

Cooking: 8-12 minutes


  • 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)


  1. 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.