Skate with sea fennel powder and saffron


500 g of skate
50 g of Rosselló sea fennel
200 g of new potatoes
1 g of saffron
30 g of butter
15 cl of olive oil


For the sea fennel, we’ll make a powder. Spread the sea fennel tightly packed onto a baking sheet lined with parchment paper. Place it in the oven at 60°C for 4 hours until it’s thoroughly dehydrated. Let it cool, then grind it into a powder using a grinder. This process can be done a few days in advance.

Bring a pot of water to a boil with a steaming rack. Add the new potatoes along with the anise to infuse the water with aroma. Once the potatoes are cooked, remove them. Utilizing the hot water, add the skate, a delicate fish, and steam it for about 8 minutes.

In a saucepan, melt the butter and olive oil over low heat with the saffron threads to release their flavors. Using a spatula, remove the skate from its cartilage, place it on a plate, arrange the potatoes beside it, drizzle the saffron sauce over the fish, and sprinkle the sea fennel powder on top.