Skate, green beans, buckwheat, raspberry vinaigrette


  • 1 kg of ray wing
  • 100 g buckwheat
  • 50 g butter
  • 1 yellow lemon
  • 250 g green beans
  • 100 g butter beans
  • 8 raspberries
  • 5 cl of raspberry vinegar
  • 2 peeled shallots
  • 10 cl of olive oil
  • 1/2 bunch of tarragon
  • frying oil

For swimming

  • 1 carrot
  • 1 onion
  • 1 leek
  • 1 head of garlic
  • 2 l of water

For training

  • some raspberries

  • a few tarragon leaves


  1. The day before, overcook the buckwheat in unsalted water for 30 minutes. Leave it to dry for a day on a baking sheet in the open air. Once it is completely dry, fry it in frying oil at 190°C to puff it up.

  2. Prepare the nage: bring a large pan of water to the boil with the peeled, roughly chopped vegetables and the garlic cloves. Peel the skate wing: trim the skins on each side of the fillet. Poach it for 5 minutes at a simmer in the nage. Lift the fillets then fry them in the brown butter. Deglaze with a dash of lemon juice.

  3. Cook the green beans and butter beans in well-salted water for 3 minutes. Then plunge them into water filled with ice cubes to stop the cooking.

  4. In a salad bowl, mash the raspberries with a fork. Add the raspberry vinegar, chopped shallots, olive oil and chopped tarragon.

  5. Make a bundle of beans with the shredded skate. Drizzle with raspberry vinaigrette. Arrange a few raspberries, tarragon leaves and the puffed buckwheat.

Similar Posts