Best Poached Skate Wings With Tomatoes And Olive Oil Recipes

POACHED SKATE WITH WARM TOMATO VINAIGRETTE

Poached skate with warm tomato vinaigrette image

This dish comes from Dieppe and was a highlight of the trip for me. The fish is just simply poached and served with a lovely warm vinaigrette of tomatoes, red onion, capers and parsley.

Provided by Rick Stein

Yield Serves 2

Number Of Ingredients 10

Ingredients

2 x 225g/8oz skate wings, skinned and trimmed
1 tbsp salt
5 tbsp extra virgin olive oil
½ tbsp red wine vinegar
½ small red onion, thinly sliced
1 small tomato, skinned, seeds removed, finely chopped
1 tsp small capers, drained
½ tbsp finely chopped fresh flatleaf parsley
salt and freshly ground black pepper
freshly cooked green beans, to serve

Steps:

To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked.
Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper.
Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side.

POACHED SKATE WINGS WITH TOMATOES AND OLIVE OIL

Poached Skate Wings With Tomatoes and Olive Oil image

Provided by Florence Fabricant

Categories dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups dry white wine
1 small onion, sliced
1 bay leaf
3 tablespoons white-wine vinegar
2 large skate wings, 8 to 10 ounces each
Salt and freshly ground black pepper
2 ripe tomatoes, peeled, seeded and finely chopped
1/2 cup finely chopped scallions
2 tablespoons minced fresh basil
1 tablespoon drained capers
1/2 cup extra-virgin olive oil

Steps:

In an enamel, stainless steel or anodized aluminum skillet large enough to hold the skate wings in a single layer, simmer the wine with the onion and bay leaf for a few minutes. Add the vinegar.
Place the skate wings in the wine mixture and simmer until they just turn opaque, six to eight minutes. Remove the fish from the liquid and cut each skate wing into two portions. Allow to cool to room temperature.
To serve, place the skate wings on a serving platter or individual plates and season each with salt and pepper. Top with tomatoes, scallions, basil and capers. Drizzle with olive oil. Serve at room temperature.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 806 milligrams, Sugar 3 grams

OLIVE-OIL-POACHED TOMATOES

Olive-Oil-Poached Tomatoes image

These tomatoes are used for the tomato terrine, although Ureña notes that they are also handy for serving with grilled lamb and chicken. The oil in which the tomatoes are cooked is later used for vinaigrettes and poaching fish.

Provided by Amanda Hesser

Categories side dish

Time 5h

Yield Makes about 4 to 6 cups

Number Of Ingredients 6

Ingredients

12 large beefsteak tomatoes (not too ripe), halved and seeded
Salt and pepper
3 tablespoons sugar
10 cloves garlic, lightly crushed
1/2 bunch thyme
Olive oil (about 1 1/2 quarts)

Steps:

Preheat the oven to 175 degrees. Place the tomatoes, cut side up, in a roasting pan just large enough to fit them snugly in a layer (use two pans if necessary). Season with salt and pepper. Sprinkle with sugar, garlic and thyme, then pour in enough olive oil to almost cover the tomatoes. Bake for 4 to 5 hours, until skins are very loose.

Nutrition Facts : @context http, Calories 1201, UnsaturatedFat 108 grams, Carbohydrate 13 grams, Fat 130 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 18 grams, Sodium 750 milligrams, Sugar 9 grams