Recipes - Main courses - Fish

Skate served with rice, onion, tomatoes and fennel flavoured with star anise

Portions for 4 servings:

3/4 lbs skate

2 tbsp wine vinegar

4-6 bay leaves

Salt

1 fennel bulb

2 tomatoes

20oz cooked white rice (8oz of dry rice)

Leftover of a red onion and tomato fondue (optional)

For the vegetables:

Heat a ceramic frying pan with a tablespoon of olive oil (with a metallic frying pan, heat is too strong, beware not to burn the vegetables). Cut the fennel in very thin stripes, throw in the pan, add the salt and the star anise, cover with a lid and cook 45mn.

Cut the tomatoes in thin slices and place them on the bed of fennel. Cover and let cook another 15mn. Do not stir after adding the tomatoes.

For the skate:

Boil a large quantity of water with salt, vinegar and the bay leaves. When the water start simmering, cook the skate for 20mn.

Heat up the red onion and tomato fondue in your micro-wave oven.

Serve with rice and the vegetables.

If there is some skate leftover, it can be used in a salad (a future translation from the French site).