Skate with pancetta, ginger sauce + fried cartilage

Name: Skate with pancetta, ginger sauce + fried cartilage
Yield: Serves 6
Ingredients: 2 teaspoons chopped coriander leaves; 100 g caul fat; vegetable oil, for shallow-frying; 2 cups Fish or Chicken Stock; 600 g large field mushrooms; 6 x 200 g skate wings; 1 small brown onion, chopped; 12 thin slices flat pancetta; freshly ground black pepper, to taste; salt, to taste; 1 clove garlic, chopped; 4 golden shallots, finely chopped; ½ teaspoon finely chopped ginger; 125 g butter; 2 tablespoons butter; 2 tablespoons plain flour; 2 cm cube ginger, sliced; freshly ground white pepper, to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

For this recipe I prefer the rounded brown skate wings, but you can also use the dark-skinned, V-shaped wings from very small rays, which are thicker. Skate is a very forgiving fish to cook - that is, it’s hard to overcook. At MG Garage I made this dish with orange pine mushrooms, but they’re only available for a short period, so I’ve substituted field mushrooms here; if you can get some pine mushrooms, all the better.

Ingredients

Main course

Ingredients

Method