- 1 kg skate wing
- 100 g garlic
- 1 bunch fresh basil
- 200 g butter
- 100 g flour
- 50 cl milk
- 2 cloves
- 1 bay leaf
- 1 sprig thyme
- 200 g baby onions (white bells)
- 10 cl vegetable broth
- Bread, for croutons
- 200 g Ossau sheep’s cheese
- Salt and ground pepper
Difficulty: Easy
- Prepare a beurre manié with 40 g butter and 20 g flour. In a sauté pan, stir in the milk, garlic, shallot, chopped basil, cloves, bay leaf, thyme sprig, salt, and pepper. Bring to a boil and cook the skate wings in this sauce.
- Blind-bake the baby onions (white bells).
- Fry the bread croutons in 100 g butter.
- Drain the skate wings and arrange on a serving platter.
- Top with some sauce and shredded Ossau sheep’s cheese. Add the baby onions and fried bread.
- Gratinate in the oven or under a salamander until golden.
The Culinary Ideas of Chef Hubert
