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To submit a Skate recipe .
Skate Salad
1 medium Skate wing
3 good handfuls of herb salad (basil, parsely, rocket etc)
2 oz (56gm) baby capers
10 good black olives
6 cooked new potatoes
2 fl oz extra virgin olive oil
1 lemon, segmented
sea salt and pepper
2 pints court bouillon
COURT BOUILLON :
2 pints cold water
1 lemon sliced
10 whole black peppercorns
2 bay leaves
1 bunch parsley stalks
COURT BOUILLON: Place all the ingredients
into s stainless steel pan, bring to the boil and simmer for 20
minutes. Pour through a sieve and return to pan.
MAIN DISH:
Cut the skate wing into two, place into a simmering court bouillon.
While the fish is cooking, mix all the other ingredients together
except for a few capers that you will require for decoration.
After approx 5-10 minutes the fish will be cooked, slice of the
bones with a blunt knife and flake into the salad. Arrange in
bowls and serve drizzled with a little thick balsamic vinegar.
Makes 2 servings.
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Steamed Skate With Lemongrass, Ginger, Orange
& Lime
4 (6-oz.) pan-ready skate fillets
1 stalk lemon grass
3 cups orange juice
1/2 cup lime juice
2 teaspoons thinly sliced fresh gingerroot
Discard tough leaves and woody base of lemongrass. Thinly slice
the tender portion of the lemongrass stem. In the base of a steamer,
combine lemongrass, citrus juices and ginger; bring to boil. Arrange
skate on steamer rack of basket. Season to taste with salt and
pepper. Fit into pan and cover tightly. Reduce heat; steam for
5 minutes or just until skate 'flakes' easily when tested with
a fork. If rack will not hold all of the skate at one time, steam
in two batches. Using a wide slotted spatula, carefully transfer
skate from steamer rack to heatproof platter or individual serving
plates; keep warm. Turn heat to high, cook juices, uncovered,
for 10-15 minutes or until sauce is reduced by one-half (should
have consistency of syrup). Strain sauce over fish. Garnish with
lime slices and chives, if desired. Serving Size: 4
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