Raya a la Plancha

• 4 oz of skate wings fillet clean.
• 3 pieces of roasted rutabaga
• 5 pieces of pickled cauliflower. (3 purple 2 regular)
• 3 cooked fingerling potatoes cut in half  
• 2 tbsp of herb yogurt
• 7-8 dill leaves
• Pepper & olive oil to finish

Herb yogurt:

• 1 container Labne yogurt
• 2 tablespoon Lemon juice
• Salt to taste  
• 2 tablespoon Olive oil
• ¼ cup Dill chopped
• ¼ cup Chives chopped
• ¼ cup Parsley chopped

Pickled cauliflower:

• Cauliflower florettes (about 1.5 inch pieces,they shouldn’t be too small or too big)
• Pickling liquid

Rutabaga:

• 1 rutabaga
• olive oil
• salt

Fingerling potatoes:

• 3 lb fingerling potatoes
• 2 garlic cloves
• 1 sprig of thyme
• 1 sprig rosemary

Final presentation:

• Sear the Skate wings a la plancha with salt and olive oil, cook medium rare.
• Heat up the rutabaga on a tray in the oven, sear fingerling potatoes a la plancha to heat up with a little olive oil and salt.
• Plate as pictured, putting the skate on the plate, pickled cauliflower, rutabaga, potatoes, yogurt and dill around.
• Pepper & olive oil to finish

Herb yogurt:

• Mix all the ingredients and set aside.

Pickled cauliflower:

• Cauliflower florets (about 1.5 inch pieces, they shouldn’t be too small or too big)
• Bring the pickled liquid to boil, pour on top of the cauliflower, let cool and set aside in refrigerator.

Rutabaga:

• Cut rutabaga in ½ inch thick slices and about 1.5inch long triangles
• Put in a bowl, mix with olive oil and salt
• Cook in oven at 450 F for about 12 minutes. Pass through a cake tester to make sure they are soft.
• Set aside room temperature.

• NOTE :
• This process should be done before service. We only cook as many pieces of rutabaga as we need for one service. What’s left at the end of service gets discarded.

Fingerling potatoes:

• In a pot with a lid put fingerling potatoes, garlic cloves and herbs.
• Cover with water and add salt
• Cook until with a cake tester goes through the potato easily.
• Cool down and set aside.