Skate on Lime Sauce

In this country, skate, the flattened cartilaginous fish without bones, is usually offered only its wings, so rich in lean meat. The tastiest fish dishes can be prepared from them, as Heinz Imhof’s recipe proves. To accompany his cooked ray wings, the skin of which can be easily peeled off before eating, Imhof recommends pilaf rice, rice that is lightly fried in butter and chopped onions, filled with clear soup and cooked until done.

Before serving, toasted sliced almonds are mixed into the long-grain rice.

Preparation of the skate:

1. rinse and dry the parsley, pluck leaves from the stems. Set aside. Clean and rinse the chard, separate the stems from the leaves. Tear stems into pieces about 3cm long. Blanch stalks and leaves in order in boiling hot salted water. Remove each with a skimmer and set aside. 2.

Rinse the limes. Peel with a julienne slicer. Blanch zest strips and set aside. Cut skate wings diagonally into eight pieces, chop fins and rinse pieces.

Peel the carrot and cut into thin slices. Remove the skin from the onion, score it, and stick the clove and bay spice in it. Bring the onion and carrot slices to the boil with 100 ml white wine and 2 l water and simmer the skate pieces in it for 8 to 10 min.

4. in the meantime cook the salo

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