Wash the Jerusalem artichokes, cook them, unpeeled, in boiling salted water, just like potatoes, for 15 to 20 minutes. Drain, peel them and keep warm. Wash the Skate under running water and put the pieces into a large cooking pot. Sprinkle with the powdered court-bouillon, cover with water and bring to a boil. Lower the heat and simmer for 6 or 7 minutes. Prepare the vinaigrette with the listed ingredients, mixing in the capers last. Drain the pieces of Skate, remove the skin, place on a serving dish or on individual plates. Surround the fish with slices of Jerusalem artichokes, decorate with small seasonal lettuce leaves. Serve the dressing on the side.
@
4 lb Thornback Skate (divided into 6)
2 3/4 oz Jerusalem artichokes
1 pack court-bouillon
For the dressing:
5 tbsp olive oil
6 tbsp peanut oil
2 tbsp shery vinegar
2 tbsp wine vinegar
3 oz capers
salt, pepper
@
10
mn
@
25
mn
@
If you can╒t find Jerusalem artichokes, replace with artichoke hearts.
