Wing of Skate with Camembert, Spinach, Lardons & Cider

Preparation info
  • Serves


    • Difficulty


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.


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


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