Warm Skate Salad

• 1 small vine-ripened tomato
• court bouillon
• 10 ounces boneless skinless skate wing
• fine sea salt
• freshly ground white pepper
• 5 ounces mesclun (mixed baby lettuces; about 5 cups loosely packed)
• 5 tablespoons house vinaigrette
• 1 tablespoon thinly sliced fresh cilantro leaves

1. Peel and seed tomato and cut into 1/4-inch dice.
2. In a large deep skillet bring 1 1/2 inches court bouillon to a boil and reserve remainder for another use.
3. Season skate with sea salt and white pepper and poach in court bouillon at a bare simmer until a knife slides easily into natural divisions in the fish, 1 to 2 minutes.
4. In a bowl toss mesclun with 3 tablespoons vinaigrette and divide between 2 plates, arranging in tall mounds.
5. Transfer skate with a slotted spatula to a cutting board and cut into thin strips, cutting along divisions in fish.
6. Drape skate over salads and drizzle with remaining 2 tablespoons vinaigrette, tossing if desired.
7. Sprinkle tomato and cilantro over salads.

tomato, court bouillon, skate wing, salt, freshly ground white pepper, house vinaigrette, cilantro

Taken from www.epicurious.com/recipes/food/views/warm-skate-salad-15209 (may not work)