Instructions: Bring the Court Bouillon to a boil in a flameproof roasting pan. Season the skate with salt and pepper. Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, about 1 minute.

In a bowl, toss the mesclun with 3 tablespoons of the Vinaigrette. Arrange in a tall mound in the center of 2 dinner plates.

As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish. Drape the strips over the salad in a circle, as if making a teepee.

Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter the coriander and the tomato over all. Serve immediately.

This recipe yields 2 servings.

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