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2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
2 shallots, chopped
1 bay leaf
3 parsley sprigs
2 thyme sprigs
30 ml/2 tbsp lemon juice
300 ml/0.5 pt/1.25 cups dry white wine
750 ml/1.25 pts/3 cups water
Salt and freshly ground black pepper
450 g/1 lb skate wings
2 egg yolks
Juice of 1 lemon
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Method :
To make the court bouillon, place the first ten ingredients in a large
saucepan, seasoning to taste with salt and pepper. Bring to the boil,
cover and simmer for 15 minutes, then leave to cool slightly and strain.
Place the skate wings in a clean pan and pour over enough of the court
bouillon to almost cover the fish. Bring back to the boil and simmer
gently for 10 minutes until the fish is cooked.
Meanwhile, reheat 300 ml/0.5 pt/1.25 cups of the remaining strained court
bouillon. Beat together the egg yolks and lemon juice and pour on a little
of the court bouillon, beating all the time. Stir the egg mixture back
into the court bouillon and heat, stirring, until the sauce thickens. Do
not allow the mixture to boil. Arrange the fish on a warm serving dish and
pour the sauce over. |