Anonymous Fri Oct 07 12:02:17 2005

1 skate wing top layer, 8 oz. each

1 skate wing bottom layer, 4 oz. each

1 pt. milk

3 oz. red bell pepper, roasted, peeled, seeded

1 oz. roasted red chili pepper, roasted, peeled, seeded

salt and pepper, to taste

2 shrimp, U-10, peeled, deveined

Lemon grass hearts, to taste

Cilantro stems, to taste

6 oz. ginger-infused shrimp broth

garlic, roasted, peeled, to taste

cilantro leaves, to taste

Remove cartilage from skate wing; cut top layer in half. Place skate in milk. Cover; refrigerate overnight. Place roasted peppers in blender or food processor; process until smooth. Season with salt and pepper; adjust consistency with stock if desired. Remove skate from milk; spread puree over top halves. Cryovac; let infuse overnight. Place shrimp on skewer with lemon grass hearts and cilantro stems; place in shrimp broth. Place garlic and cilantro in blender or food processor; process until smooth. Place in bottom of skate wing; wrap in cheesecloth to form roulade. Add to shrimp broth. Refrigerate overnight.