Skate jelly with aubergine and pepper compote

banner
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

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