Raie à la grenobloise by Laurent Mariotte

Ingredients

For 4 servings

• •800 g 800 g potato
• •1 1 lemons
• •4 tranche 4 slices of bread
• •flat parsley
• •100 g 100 g butter
• •4 4 skate wing
• •40 g 40 g capers
• •salt
• •pepper

Method

1. 1.Cook the potatoes 20 minutes in a steam basket, then pass them under cold water and peel them.
2. 2.Season them and keep them warm in the steam basket.
3. 3.Preheat the oven to 90°C.
4. 4.In a skillet, heat half the butter and grab the skate wings 5 minutes on each side, then place them in a dish, salt, pepper and keep warm in the oven.
5. 5.Cut the bread into croutons and pass the croutons to the pan. Once golden, remove on absorbent paper.
6. 6.Sciss and peel the lemons alive to cut them into small pieces as soon as possible. Add the remaining butter to the pan and pour the lemon, parsley and drained capers.
7. 7.Arrange the wings of the skate on plates, sprinkle them with hazelnut butter with lemon and capers and sprinkle them with croutons. Serve immediately with the potatoes.