Pan-fried skate, pumpkin purée, wine sauce using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(5)
Preparation time
84 min
Total time
88 min
Servings
4
Calories / Serving
251 Cals
Difficulty
Easy
Dive into a culinary symphony with this pan-fried skate, where delicate fish meets the velvety embrace of pumpkin purée and a rich wine sauce. Originating from the coastal regions, skate is a catch that dances on your palate, while the red kuri squash adds a splash of autumnal warmth. Fun fact: skate has been a favorite among fishermen for centuries, often considered a ‘bycatch’ but now a star of gourmet kitchens! The zesty orange and buttery notes create a harmonious blend, making each bite a delightful experience that even Poseidon would envy.
Ingredients
- 1 Shallots
- 60 g Butter
- 520 g Red Wine
- 1 Orange Zest
- 500 g Red Kuri Squash
- 500 g Vegetable Broth
- 1 Tablespoon Cornflour
- 20 g Half-salt butter
Steps
- Preparation of the sauce using a food processor.
- Peel, and add 1 shallots in the food processor bowl.
- Mix turbo: 5sec / 0°C / Speed 12.
- Scraping the edges
- Add 20 g butter in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed .
- Add 520 g red wine, 1 orange zest in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 1.
- Strain and reserve in a small saucepan.
- Preparation of mashed potatoes and fish using a food processor.
- Peel, deseed, cut into dices, and add 500 g red kuri squash in the food processor bowl.
- Add 500 g vegetable broth in the food processor bowl.
- Place cooking basket.
- Mix steam: 25:00min / 120°C / Speed .
- Check the cooking times and extend if necessary.
- Remove the fish. Take away the steamer. Empty the cooking broth.
- Season the red kuri squash.
- Add 20 g butter in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 4.
- Warm up the wine reduction in a saucepan.
- Add 20 g butter in the saucepan.
- Whisk to emulsify the sauce.
- Add 1 tablespoon cornflour in the bowl.
- Mix the starch with a tablespoon of cold water.
- Add it to the pot. Whisk again while heating for a few more seconds.
- Add 20 g of the half-salt butter in a pan.
