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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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