Skate wing poached in a white wine & mussel nage, Parisian vegetables, shellfish selection, fresh herbs
4 skate wings
10 cloves of garlic – pureed or minced
4 diced shallots
1 tbsp fresh chopped herbs
8 tiger prawns
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.