Skate Wing with Spinach and a Tartare of Mussels and Parsley

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 1 large skate wing, flesh removed from the bone
  • 200 ml / 7 fl oz nage


  1. Cut the skate into 4 equal portions and chill in the fridge until ready to cook.
  2. Reduce the nage down by one-half, then add the cream and whisk in 125 g /