Skate ‘Belly’ with Cockles, Purple Azur Kohlrabi Baked in Salt, Coastal Herbs, Parsley, Cider Vinegar

Name: Skate ‘Belly’ with Cockles, Purple Azur Kohlrabi Baked in Salt, Coastal Herbs, Parsley, Cider Vinegar
Yield: Serves 4
Ingredients: Transglutaminase; 3 tbsp water; 20 g sea beet; 50 g butter; 60 g unsalted butter; 1 tbs cider vinegar; 6 parsley stalks; 50 g unrefined sea salt; 1 purple azur kohlrabi; 100 ml fish stock; 150 g cream; 100 g plain flour; 50 g flat parsley leaves; Water; 1 kg small skate wing; 50 g milk; Salt; Rapeseed oil; 1 shallot, peeled and sliced; 500 g cockles; 30 g shallot, finely sliced

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Skate ‘Belly’

1 kg small skate wing
Transglutaminase

Fish course
Pescatarian

Method

Skate Belly

Cling film a tray 12 × 8cm and 2cm deep.
Fillet the skate and lightly coat each fillet in transglutamin