“Beauty has a way of lingering in the memory” – Eric Ripert, co-owner of Le Bernardin, arguably the best restaurant in Manhattan. This recipe is Eric Ripert’s creation.
It was featured in the WSJ this Saturday and, no doubt, inspired many budding chefs as I picked up the last 2 pieces of Skate at Citarella on Sunday.
This is a simple paring of chanterelles (delicate and aromatic mushrooms), chives, shallots and Skate. Skate is a low mercury fish, whose flesh is sweet and tender.
This is the first time I have cooked Skate and the poaching worked extremely well. Admittedly, I omitted the butter and replaced the water with chicken stock to enhance the flavor. I also replaced Ripert’s canola oil with olive oil as most canola oil is genetically modified (watch the video on GMO’s here). Not that I’d want to interfere with a three star Michelin chef’s recipe but some minor tweaks for health are unlikely to distract from the success of the meal.
I served this with black kale sautéed in chicken stock and topped with chili and lemon zest. Enjoy!
Photo Credit: Justin Walker for The Wall Street Journal,