Skate wing with mustard sauce

Delicious!

For 2 people

• 1 skate wing

• 1 big onion

• Bouquet of thym

• 2 laurel leaves

• Salt and pepper

• 2 egg yolk

• 1 tablespoon flour

• 100 g butter

1. Peel and cut the onion. Boil water in a pot. Add the onion, thym, laurel, salt, pepper and the wing. The wing needs to be submerged. Simmer for 20 minutes.

2. Prepare 2 saucepans, one fitting into the other. In the small saucepan, mix the egg yolk, the flour and the mustard. Use a sieve to add the flour and avoid lumps. Add the butter cut in small pieces.

3. In the bigger saucepan pour 5cm of water and boil. Remove from the heat and put the small saucepan inside the bigger one. Mix. Poor a tablespoon of the skate stock in the saucepan, mix. Repeat until getting the consistency you want. If the sauce striped, no stress! Put the sauce in a new bowl (colder) then add some skate sauce and mix well to bring it to a nice texture.

4. Remove the skate wing from the stock. Remove the fishbone and cartilage.

5. Serve the skate with the sauce.