http://youtu.be/salDL8fFYFA
Cook the skate fins in the court-bouillon with all its ingredients, (bouquet garni, coarse sea salt, peppercorns, cloves, minced onion, 2 liters of water), drain and collect the flesh using a thin knife, following the edges. Book.
Cook the peeled potatoes in the milk with the peeled and degermed garlic, add a little water if necessary, salt and pepper.
Grate the Parmesan.
Mash the potatoes and garlic with a potato masher. add the cream, mix well and add the butter, still stirring, adjust the seasoning if necessary.
Butter a flat baking dish, place the shredded skate on the bottom then spread the mashed potatoes on top, finish by covering with grated parmesan.
Bake (th 7/8) 200°C, cook until the top is golden brown.
Serve as is in the dish.
