Skate wing poached in a white wine & mussel nage, Parisian vegetables, shellfish selection, fresh herbs - Pebble Beach
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Skate wing poached in a white wine & mussel nage, Parisian vegetables, shellfish selection, fresh herbs

Skate wing poached in a white wine & mussel nage, Parisian vegetables, shellfish selection, fresh herbs

(serves 4)

 

Skate

 

Ingredients:

1kg mussels

4 skate wings

10 cloves of garlic – pureed or minced

4 diced shallots

1 courgette

1 carrot

1 celeriac

1 tbsp fresh chopped herbs

8 tiger prawns

200g butter

 

Method:

Create balls of courgette, carrot & celeriac using a melon baller or chop into roughly 2cm cubes.

Pre-heat a large pan until very hot the add mussels, white wine, garlic, shallots and put a lid on.

Cook until all mussels are open (around 5 minutes) and drain reserving the cooking liquor.

Remove the mussels from their shells, keep the meat and discard mussel shells.

Season the wine & mussels and taste, if needed reduce the sauce to intensify the flavour.

Add your balled vegetables to the nage (wine sauce) along with the mussels & tiger prawns then whisk in the butter.

Finally add the skate wings and lightly poach until cooked (around 6-8 minutes depending on size of wing).

Finish with the herbs and serve.