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Long a French favorite, skate is becoming increasingly popular with American cooks as they discover just how moist, succulent and flavorful it is. Ours is a classic French preparation—poached with herbs and sauced with a combination of pungent capers, vinegar and mellow browned butter. Boiled potatoes are the classic accompaniment.

Long a French favorite, skate is becoming increasingly popular with American cooks as they discover just how moist, succulent and flavorful it is. Ours is a classic French preparation—poached with herbs and sauced with a combination of pungent capers, vinegar and mellow browned butter. Boiled potatoes are the classic accompaniment.

Make our amaranth and almond cakes recipe on HOUSE - design, food and travel by House & Garden. This can easily be made dairy- and gluten-free.

Make our amaranth and almond cakes recipe on HOUSE - design, food and travel by House & Garden. This can easily be made dairy- and gluten-free.

"Ravioli de Chucho." The hand-made pasta (packed with pieces of pan-seared skate fish and slices of sweet caramelized plantains) arrives smothered in a creamy telita cheese sauce and topped with a dehydrated salad powder, few drops of aji dulce oil. Plated over lines of fresh squid ink.

"Ravioli de Chucho." The hand-made pasta (packed with pieces of pan-seared skate fish and slices of sweet caramelized plantains) arrives smothered in a creamy telita cheese sauce and topped with a dehydrated salad powder, few drops of aji dulce oil. Plated over lines of fresh squid ink.

"Ravioli de Chucho." The hand-made pasta (packed with pieces of pan-seared skate fish and slices of sweet caramelized plantains) arrives smothered in a creamy telita cheese sauce and topped with a dehydrated salad powder, few drops of aji dulce oil. Plated over lines of fresh squid ink.

"Ravioli de Chucho." The hand-made pasta (packed with pieces of pan-seared skate fish and slices of sweet caramelized plantains) arrives smothered in a creamy telita cheese sauce and topped with a dehydrated salad powder, few drops of aji dulce oil. Plated over lines of fresh squid ink.

Cooking Stingray and Skates / FISH / Florida Sportsman  http://www.floridasportsman.com/2012/08/13/cooking-stingray-and-skates/

Cooking Stingray and Skates / FISH / Florida Sportsman http://www.floridasportsman.com/2012/08/13/cooking-stingray-and-skates/

#FortnumsCookBook #CookBook #Cook #BookLaunch #Recipes #Classics #Contemporary #Cooking #Homemade #TomParkerBowles #Fortnums #FortnumAndMason #Dinner #Skate #Fish #Dish

#FortnumsCookBook #CookBook #Cook #BookLaunch #Recipes #Classics #Contemporary #Cooking #Homemade #TomParkerBowles #Fortnums #FortnumAndMason #Dinner #Skate #Fish #Dish