Ingredients
4 fresh skate wings, 175-200g/6-7oz on the bone
salt and freshly ground white pepper
For the Poaching Stock:
1.5l/2½ pint water
12 black peppercorns, crushed
1 bouquet garni (2 bay leaves, 2 sprigs of thyme and 1 small bunch parsley stalks, tied together)
100ml/3½fl oz white wine vinegar
For the Garnish:
500g/18oz King Edward or Desirie potatoes, peeled and cut into 1cm/½in dice
2 shallots, peeled and finely chopped
20g/¾oz unsalted butter
2 tbsp white wine vinegar
50ml/2fl oz dry white wine
2 tbsp chopped fresh parsley
For the Sauce:
80g/3¼oz unsalted butter
4tbsp pan-frying juices from a roast, or brown chicken stock
20g/¾oz small capers, rinsed in cold water
2 gherkins, about 30g/1¼oz, diced
2 tbsp chopped fresh parsley
50ml/2fl oz water
1 tbsp lemon juice
Method
1. Bring together all the poaching stock ingredients in the large pan, bring to the boil then simmer for 5 minutes.
2. Trim the fins on the skate wings, then wash and pat dry. Place the skate wings in the stock, cover and poach for about 6-7 minutes. Lift the skate wings onto a tray, and reserve.
3. Whilst the skate wings are poaching, boil the potato dice in about 1l/1¾ pint of water plus 1 tbsp of salt for about 7-8 minutes. Drain the potato and reserve.
4. Sweat the shallots gently in the butter for about 1 minute, then add the white wine vinegar, and boil for 30 seconds. Add the white wine and boil for 30 seconds. Add the potato dice and parsley, and mix in. Taste and correct the seasoning.
5. In a large non-stick pan, heat the sauce butter until rich gold in colour and foaming. Add the skate wings and colour for 4-5 minutes on each side. Season with salt and pepper.
6. Arrange a large mound of potato dice in the centre of a large warm serving dish. Arrange the skate wings around this.
7. Add the pan-frying juices or brown chicken stock to the butter in the pan, then add the capers, gherkins, parsley, water and lemon juice. Stir for a second or two. Pour over the skate wings, and serve to your guests.
