Skate jelly with aubergine and pepper compote

Name: Skate jelly with aubergine and pepper compote
Yield: Serves 4-6
Ingredients: ½ bay leaf; 6 black peppercorns; ½ onion, peeled; 1 carrot, peeled; 2 skate wings; 1 large aubergine; small handful of fresh flat-leaf parsley; 4 tablespoons lemon juice; sunflower oil; 2 red peppers; 2 garlic cloves, peeled and sliced; ½ tablespoon chopped fresh mint; 2 small sprigs of fresh thyme; lemon juice; olive oil; salt and freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This is not unlike jellied eels, as it is set with the natural gelatine in the fish bones (or, to be more accurate, cartilage). Make it in the late spring, when we all hope the sun will begin to shine.

Ingredients

1 carrot, peeled
½ onion, peeled
6 black peppercorns
½

Fish course
Pescatarian
Spring
Gluten-free

Method

Put the carrot, onion, peppercorns, bay leaf, parsley stalks, lemon juice and 1 litre of water in a large saucepan, big enough to accommodate the skate wings. Add a little salt and pepper. Bring to the boil and simmer for 10 minutes. Strain the stock and return to the pan. Put in the skate wings. T