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: 100 ml fish stock; 6 parsley stalks; 150 g cream; 60 g unsalted butter; 50 g flat parsley leaves; 20 g sea beet; Salt; 100 g plain flour; 1 tbs cider vinegar; 50 g unrefined sea salt; 50 g milk; Water; Rapeseed oil; 50 g butter; 3 tbsp water; 1 purple azur kohlrabi; 1 shallot, peeled and sliced; 500 g cockles; Transglutaminase; 1 kg small skate wing; 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