This seafood recipe comes to us from Landersdorfer & Innerhofer in Munich. Follow along with this cooking how-to video to learn how to make skate fish with sauteed fennel and tomato. This is great recipe for incorporating fish and veggies into your diet.
All the ingredients you need for this skate with sautéed fennel and tomato recipe are:
about 600 g skate (cut into serving size, with the skin already removed by the fish merchant)
Sautéed fennel and tomato:
2 fennel bulbs (remove stalk and thinly slice bulbs)
1 onion, finely chopped
2 tomatoes, skin and seeds removed, and finely cubed
white wine and Pernod to taste
2 saffron threads
1 garlic clove
White wine foam
125 g white wine
125 g fish stock
thyme or verbena
100 g cream
80 g cold cubes of butter
Combine fish stock, white wine, and herbs, and simmer until reduced in half. Add cream and simmer until the sauce is creamy. Remove the herbs, then stir in the cold butter cubes over moderate heat. Shortly before serving, mix with a hand blender. Season with salt to taste, and add lemon to taste if desired.
Lightly sauté the chopped onions in a small amount of olive oil. Add fennel and tomato. Lightly season with salt and pepper and add the garlic clove, whole. Continue to sauté lightly. Add white wine and a splash of Pernod to taste. Add saffron threads and cook slowly until the fennel is al dente. Keep warm until serving.
Season the skate on both sides with salt and pepper. Sauté over high heat on both sides, and then allow to cook over medium heat for about 2 minutes (depending on the thickness of the fish).
Serve the warm vegetables, top with sautéed skate, and top with the foam sauce.
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