Ingredients
- 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
Preparation
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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.
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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.
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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.
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In a salad bowl, mash the raspberries with a fork. Add the raspberry vinegar, chopped shallots, olive oil and chopped tarragon.
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Make a bundle of beans with the shredded skate. Drizzle with raspberry vinaigrette. Arrange a few raspberries, tarragon leaves and the puffed buckwheat.
