Recipe - Warm Skate Salad

1 Recipe court bouillon; (see
recipe)
1 Boneless; skinless skate
wing
; (10ounce)
Fine sea salt; to taste
Freshly ground white pepper;
to taste
5 cup Mesclun; (baby greens)
5 tablespoon Vinaigrette; (see recipe)
1 tablespoon Thinly cut or sliced up coriander leaf
One half Ripe tomato; peeled, seeded
and
; cut into 1/4inch
; dice

COURT BOUILLON
1 cup Plus 2 tablespoons red wine
vinegar
7 cup Cold water
1 Branch fresh thyme
One half small Leek
1 Piece peeled carrot;
(3inch)
1 Piece celery; (3inch)
3 md Clove garlic; peeled
2 Bay leaves
1 teaspoon Fine sea salt
1 One half teaspoon White peppercorns

VINAIGRETTE
2 teaspoon Dijon mustard
1 teaspoon Fine sea salt
2 Pinches freshly ground white
pepper
3 tablespoon Red wine vinegar
3 tablespoon Sherry vinegar
One half cup Plus 1 tablespoon olive oil
One half cup Plus 1 tablespoon corn oil

Bring the court bouillon to a boil in a flameproof roasting pan. Season the
skate with salt and pepper. Add the skate to the roasting pan and poach
until a knife will go easily into the crease between the skate ribs, about
1 minute.

In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette. Arrange
in a tall mound in the center of 2 dinner plates.

As soon as the skate is cooked, separate it into thin strips, cutting
through the natural creases in the fish. Drape the strips over the salad in
a circle, as if making a teepee.

Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter
the coriander and the tomato over all. Serve immediately.

Yield: 2