This is another of the dishes that came straight from Tuesday’s Green City Market in the Loop, and each of the ingredients from Nichols Farm and Orchard. Though some farms are struggling this year to get planted due to the amount of rain we’ve had, Nick has been one of the few to be reaping rewards already.
I’ve become an advocate of slow cooking fish lately as I feel it’s a great way to show off the freshness and delicacy. Since we don’t have a thermal circulator – or even a sous vide machine for that matter – I employ the technique of seasoning, coating with olive oil or melted butter, and placing in a 200° F oven, flipping once and finishing on the second side. Usually the timing works out well. By the time the guest eats the amusé and their appetizer, the fish is pretty much ready. The key – as many know – is with the freshness of the skate. Unlike most fish, skate acquires an ammonia like aroma quickly and becomes unservable after a couple of days. At its best, it is a sweet and succulent fish with a great flavor and texture, but I need to be able to trust the quality of the restaurant – and their business levels to order it.
The varieties of the potatoes are:
Each were cooked seperately, peeled and warmed to order. The spring garlic soup was made by wilting the garlic and blending it with chicken stock. The chive blossoms were used as a garnish.