Rays on Savoy Cabbage

Remove the stalk from the savoy cabbage leaves, cut into large pieces and blanch for 5 minutes in well-salted water. Rinse in cold water and set aside. Preheat the oven to 230 ° C.

Wash the skate wing, pat dry.

Finely chop the shallots and the clove of garlic (only use fresh ones, otherwise do without them).

Butter the roasting dishes, sprinkle the shallot cubes, some of the chopped parsley and garlic in it, top with savoy cabbage and season with salt and pepper. Place the skate wing on top, pour 2/3 of the wine over it, season and distribute half of the butter in flakes on top.

Now the whole thing goes in the oven for 10 minutes.

In the meantime we have mixed the rest of the wine with the crème fraîche and seasoned with salt and pepper. The rest of the parsley is already ready.

Take the puree out of the oven, put the crème on the fish, put the rest of the flakes of butter and the rest of the parsley in the oven for another 7 minutes.

Afterwards it is served. I use a Muscadet sur Lie to cook, which I also served with this dish.

Potatoes in almost any shape go well with this. I only served baguette with it, it goes better with holidays;).

Bon appétit !!!