Poached Skate Wing - Pebble Beach


Poached Skate Wing

Last week we launched our very popular cookery demo which featured a couple of recipes, one of which was the delicious Poached Skate Wing. This dish went down very well with our cookery attendees and we wanted to provide it so those that couldn’t attend could attempt to make this dish at home. Pebble Beach is renowned for its creativity with fish dishes, and we challenge you to bring a bit of Pebble Beach to your home kitchen.


Poached Skate


To make the Court Bouillon

Measure 500ml of white wine vinegar, 500ml of white wine, 1 litre of water and bring together in a large saucepan. Followed by chopped carrot, celery, 2 shallots and skate wings. Allow the ingredients to cook but not boil. Add parsley and thyme to the mixture with 5 coriander seeds and 5 peppercorns.

Crushed Potatoes

Wash and boil the potatoes. Whilst cooking the potatoes, dice 2 shallots and chop 2 sprigs of tarragon. Bring the ingredients together with the drained potatoes with a tablespoon of olive oil and a pinch of salt and pepper. Crush the potatoes and seasoning together with your hands to create an uneven mixture.

The Beurre Blanc Sauce

Reduce 150ml of white wine and 50 ml sherry vinegar by 2/3rds in a small saucepan with 2 finely diced shallots. Add 200g of unsalted butter and ½ lemon and whisk slowly until combined and season to taste.



1 x Skate Wing

Court Bouillon

    • 1litre water
    • 500ml white wine vinegar
    • 500ml White Wine
    • 1 x carrot
    • 1 x celery stick
    • 2 x shallots
    • 5 x coriander seeds
    • 5 x peppercorns


Crushed Potatoes

    • New potatoes
    • olive oil
    • 2 x shallots
    • 2 x sprigs of tarragon
    • salt and pepper to season


Beurre Blanc Sauce

  • 150ml white wine
  • 50ml sherry vinegar
  • 2 x shallots
  • 200g unsalted butter
  • ½ lemon