Ray soup | Marco Sacco

Ingredients for 10 people

Ingredients for the dish

• 200 g Robiola cream cheese
• 700 g skate
• Trout eggs
• Long pepper
• Essential herbs
• Wood sorrel

For the skate broth

• Peppercorns to taste
• 300 g mirepoix
• 4 bay leaves
• 1 head of garlic
• 150 g tomato
• 100 g parsley
• Water to taste
• 1.4 kg skate wings

Procedure

Bring the broth to a boil. Add the skate wings and cook for at least 12 minutes.

Remove the skate wings from the broth, remove the fish meat from the carcass and immerse them back into the broth.

Sauté the vegetables in a saucepan, add the skate broth, reduce by half, season with salt and clarify the broth using the cold clarification technique.

For the Robiola cream

• 200 g of 3-milk robiola
• Salt
• 50 g milk

Procedure

Mix the cheese with the milk until you have a smooth, even cream.

Plating

Place the 3-milk robiola cream on a plate and top with the skate meat.

Season with the essential herbs and long pepper, and serve the dish with the skate broth on the side, piping hot.

The photographs are by Paolo Picciotto.