Time to Elevate and Celebrate

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Every once in a while we need to stretch our culinary wings and try new things or at least, elevate some of our recipes bringing new meanings to the word deliciousness. If you haven't tried skate before I suggest you do....it really isn't a difficult item to find and the flavor will surprise you! This skate with Sauternes sauce recipe provides a wonderfully balanced dish. The white flesh of the skate is offset nicely by the sauce, made with scallop trimmings and mushrooms.

Skate with Barley Risotto, Shrimp and Sauternes Sauce

Serves 6

Total time: 1 hour 30 minutes

Ingredients

Skate 

(Skate is very mild and delicate. It's not a strong orfishy tasting fish at all.)

6 skate wing fillets

oil

salt

pepper

Pearl Barley Risotto

7 oz of pearl barley

3/4 tbsp oz of salt

4 pints of water (2 quarts)

Mascarpone Mix

9 oz of mascarpone

1 tbsp of lemon juice

1/2 tsp salt

Sauternes Sauce

1 1/2 cups of Sauternes wine

9 oz of banana shallot, sliced

9 oz of button mushrooms, sliced

2 pints of fish stock ( 1 quart)

5 oz of milk

9oz of scallop skirt (ask your fish monger)

1 pinch of xanthan gum (used for thickening and as a stabilizer to prevent ingredients from separating.)

2 tbsp of Chardonnay vinegar

1 pinch of cayenne pepper

olive oil

salt

To Plate

30 small shrimp 31-40 count (cooked and peeled)

1 handful of mizuna, or other baby salad leaves

1 handful of seaweed (optional)

6 wild garlic leaves (substitute garlic chive tops, scallion tops or green garlic, baby garlic tops)

Directions

Pearl Barley

Place the barley, salt and water in a pan and bring to a boil. Simmer for 15-20 minutes until the pearl barley is tender, but still has a little bite. Drain and chill in fridge until needed.

Mascarpone Mix

Stir all the ingredients in a large bowl until smooth. Store in fridge until needed.

The Sauce

Heat a little oil in a pan and sweat the shallots with the salt for 5-6 minutes. Make sure the pan is covered with a lid so no moisture is lost.

Add the sliced mushrooms, cover and sweat for 5 minutes, then add the Sauternes wine and bring to the boil for 5 minutes to remove the alcohol.

Add the fish stock and milk, then bring to the boil. Simmer for 5 minutes.

Add the scallop skirts and remove from the heat to infuse for 5 minutes. Sieve finely, making sure you get as much sauce as you can from the pan.

Thicken the sauce with the xanthan gum and season with the Chardonnay vinegar and cayenne pepper. Pass through a fine sieve

Skate

Preheat the oven to 350°F

Add a little oil to a saute pan and heat to medium heat. Roll the skate wing fillets up with the skin on the inside and lightly color in the pan. Finish cooking in the oven for about 4-5 minutes. Once cooked, season the fish.

Just before serving, heat through the mascarpone mix and stir in the reheated barley.

Spoon some of the barley mixture and prawns onto each plate. Balance a piece of skate on top, spoon over the warm sauce and scatter over the baby salad leaves, seaweed and a wild garlic leaf. 

Serve immediately.

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