Wing of Skate with Camembert, Spinach, Lardons & Cider

Name: Wing of Skate with Camembert, Spinach, Lardons & Cider
Yield: Serves 4
Ingredients: Salt & freshly ground black pepper; 75 g (3 oz, ½ cup) streaky bacon in a piece, cut into 5 mm (¼ in) dice; 450 g (1 lb) spinach, washed; 4 (5) tablespoons creme fraîche; 150 g (5 oz, 2 ½ cups) button mushrooms, cut into 5 mm (¼ in) dice; 5 (6) tablespoons dry cider; 4 pieces of crépinette, about 25 cm (10 in) square; 4 x 300 g (11 oz) skate wings; ½ small Camembert, cut into 5 mm (¼ in) dice; 150 ml (¼ pint, ⅔ cup) Chicken Stock; 150 ml (¼ pint, ⅔ cup) dry white wine; 40 g (½ oz, 3 tablespoons) unsalted butter, chilled & diced, plus a little melted butter for brushing; 2 tablespoons olive oil; 1 tablespoon grainy mustard

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This dish calls for the skate to be enclosed in crépinette (pig’s caul), which seals in the filling and keeps the fish moist. A good butcher should be able to get it for you. You will need 4 very thin pieces.

Ingredients

75 g (3 oz, ½ cup) streaky bacon in a piece, cut into 5 mm (¼ in) dice
150

Main course
Gluten-free

Method

Preheat the oven to 200°C, 400°F, gas 6. Heat a frying pan until smoking, add the bacon lardons and fry over a high heat until crisp. Add the mushrooms and fry for 2 minutes. Stir in the creme fraîche and cook until reduced by half. Then stir in the spinach, remove from the heat and le