Skate Wings with Saffron Ginger Sauce

Try this delicious pasta dish:

In a shallow frying pan, sweat finely chopped shallots, celery and ginger in a little butter. Deglaze with white wine, Noilly Prat and fish stock, bring to the boil briefly. Season skate wings with salt, pepper and juice of one lemon and place in stock. Steam at low temperature for 2 to 3 minutes until tender. Remove skate wings from stock and keep warm. Fill up stock with cream, add saffron threads and cook a little bit more. Cut blanched spinach leaves into large pieces and add to sauce. Before serving, thicken sauce by stirring in cold butter, season with salt and pepper.

Cook pasta in enough salted water to make al dente. In a frying pan, cook lime zest, lime juice, chicken stock and cream to 4 tbsp liquid. Season with salt, pepper, mix in 1 tbsp cold butter. Toss pasta in the lime cream.

Arrange skate wings with saffron-ginger sauce on plates.

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