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Pasta with Poached Skate and Potherbs

This recipe combines the classic charm of a warm summer salad with the heartiness of pasta. The citrus zing of lemon thyme is wonderful in the light sauce, but any thyme variety will work.

Skate wings can vary quite a lot in thickness and size, so cooking times will depend on the piece you choose.

Ingredients:

• 2 Tbsp. olive oil
• 1 Tbsp. minced shallot
• 2 cloves garlic, minced
• 1 1/2 pounds skate wing
• Salt and black pepper
• 3 Tbsp. sherry vinegar or lemon juice
• 2 cups fish stock or vegetable broth
• 2 tsp. chopped lemon thyme
• 12 ounces dry spinach pasta, such as penne or radiattore
• 2 Tbsp. butter, chilled
• 4 cups loosely packed potherbs, such as sorrel, arugula, watercress, purslane or mixed baby lettuces
• Shaved Parmesan cheese, for garnish
• Edible flowers, for garnish

Croutons

• 2 slices sourdough bread
• 1 Tbsp. melted butter
• 1 clove garlic, peeled and cut in half
• Pinch of cayenne pepper

Cooking Instructions:

For the croutons, preheat the oven to 325°F. Brush the bread lightly with the melted butter and rub both sides with the cut clove of garlic. Season the bread with salt, pepper and cayenne, then cut it into strips about 1/2 by 2 inches. Put the bread strips on a baking sheet and toast in the oven until dry and lightly browned, about 10 minutes. Cool completely.

Bring a large pot of lightly salted water to a boil for cooking the pasta.

While the water is heating, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and sauté until tender and aromatic, about 2 minutes. Season the skate wing lightly with salt and pepper and add it to the pan. Pour in the vinegar and let reduce until almost dry.

Add the fish stock and half of the thyme, bring to a gentle simmer, cover and poach for 6 to 8 minutes, turning the skate once for even cooking. Cook until the fish is just opaque through. Using a slotted spoon, transfer the skate to a plate and let cool for a few minutes; reserve the cooking liquids in the skillet.

Peel the skate away from the cartilage in strips and set aside to keep warm.

When the water comes to a boil, add the pasta and cook until al dente, 5 to 10 minutes, depending on the variety. Drain well and set aside.

Return the cooking liquids to the heat, bring to a boil and boil to reduce by about half, 3 to 4 minutes. Take from the heat and whisk in the cold butter, stirring so it melts gently. Stir in the potherbs and the remaining thyme. Add the cooked skate, pasta and croutons and toss gently. Season to taste with salt and pepper and arrange the pasta on individual plates. Garnish with shaved Parmesan cheese and edible flowers and serve immediately.

Servings per recipe: 4

Cal. 685 / Total fat 20g / Sat. 5g / Chol. 146mg / Sdm. 326mg / Carbo. 73g / Prot. 52g / Om-3 N/A