Pan-fried Skate Wings, Lentils and Salsa Verde

Name: Pan-fried Skate Wings, Lentils and Salsa Verde
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 500 g/1 lb (2 bunches) fresh flat leaf parsley, chopped; 2 sprigs of tarragon, chopped; a mirepoix of 50 g/2 oz each of carrot, onion and celery, all finely diced; 125 g/4 oz Puy lentils; 4 fat, fresh skate wings about 200 g/7 oz each; flour (half polenta, half plain flour), for dusting; 1 tablespoon duck fat; 2 dessertspoons Dijon mustard; 500 g/1 lb spinach; 300 ml/½ pint olive oil; 15 g/½ oz garlic, crushed; 6 bay leaves; 12 green peppercorns, crushed; 125 g/4 oz shallots, finely chopped; mixture of butter and oil, for frying; 50 g/2 oz butter; 75 g/3 oz capers, coarsely chopped; salt; a few rinds of smoked bacon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

1 tablespoon duck fat
125 g/4 oz Puy lentils

Europe
United Kingdom
Dinner
England

Method

To cook the lentils (they must be Puy), melt the duck fat in a pan, add the mirepoix and cook gently until softened but not coloured. Add the lentils and cook gently for about 5 minutes Add water to cover, the bacon rinds and bay leaves, bring to the boil and simmer gently for about 30 minutes to 1 hour, depending on the age of the lentils, until tender (neither al dente nor mushy) Mix t