Skate Wing with Spinach and a Tartare of Mussels and Parsley

Name: Skate Wing with Spinach and a Tartare of Mussels and Parsley
Cuisine: United Kingdom
Ingredients: 150 g / 5 oz butter; 1 tsp cream; salt and freshly ground white pepper; a little oil; lemon juice; 200 g / 7 oz spinach; 1 garlic clove; 30 g / ¼ oz capers; 20 mussels, prepared and cooked as described; 20 g / ¾ oz finely diced onions, briefly blanched in boiling water, refreshed and well drained; 1 plum tomato, blanched, skinned, seeds removed and diced; 30 g / 1¼ oz diced gherkins; 1 tbsp chopped parsley; 1 large skate wing, flesh removed from the bone; 200 ml / 7 fl oz nage

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

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

Europe
United Kingdom
Fish course
Pescatarian
England
Gluten-free

Method

Cut the skate into 4 equal portions and chill in the fridge until ready to cook.
Reduce the nage down by one-half, then add the cream and whisk in 125 g / 4½

Ingredients

Method

Photos