Poaching Liquor:
In a large pan place water and poaching ingredients, and gently
simmer for 20 minutes. Remove the vegetables and bay leaf and
set it aside for poaching wing of skate later.
Plum Tomato Confit:
Fry the shallots and garlic in olive oil on a low heat so as not
to colour the onion, but to soften. Then as the Thyme. Bay
leafs, halved tomatoes, caster sugar and coarsely chopped
anchovy fillets, simmer gently on a low heat.
Skate:
Return the poaching liquid to a gently simmer (in a pan
large enough to hold the skate wings). At this point gently
place your skate wings in the poaching liquid. They should take
about 6-8 minutes to cook, be careful not to over cook the
skate. Serve:
To Serve:
Remove the skate from liquor and place on the serving dishes.
Remove the thyme sprigs and bay leafs from the tomatoes confit,
season to taste with a little sea salt and ground pepper. Spoon
the confit of tomatoes over the skate and finally garnish with
coarsely chopped parsley.
Chefs Tips:
Always make sure you cook skate soon as possible after
purchasing as it does not keep fresh for long.
Dutch tomatoes are usually grown
in heated green houses and do not have the wonderful summery
flavour of sun ripened tomatoes.
Spanish olive oil (of quality) is
matured in oak casks so it has a wonderfully oaky flavour to it.
Marinated anchovies are readily
available in most supermarkets and are much more subtle in
flavour than the salted variety.
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