Pan-fried skate, pumpkin purée, wine sauce using a Silvercrest Monsieur Cuisine
Monsieur Cuisine Plus, Monsieur Cuisine Connect, Monsieur Cuisine Smart
(4.8)
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.
