Skate Salad

• 1 medium Skate wing
• 3 good handfuls of herb salad (basil, parsely, rocket etc)
• 2 oz (56gm) baby capers
• 10 good black olives
• 6 cooked new potatoes
• 2 fl oz extra virgin olive oil
• 1 lemon, segmented
• sea salt and pepper
• 2 pints court bouillon

COURT BOUILLON :

• 2 pints cold water
• 1 lemon sliced
• 10 whole black peppercorns
• 2 bay leaves
• 1 bunch parsley stalks

COURT BOUILLON:

Place all the court bouillon ingredients into stainless steel pan, bring to the boil and simmer for 20 minutes.

Pour through a sieve and return to pan.

MAIN DISH:

Cut the skate wing into two, place into a simmering court bouillon.

While the fish is cooking, mix all the other ingredients together except for a few capers that you will require for decoration.

After approx 5-10 minutes the fish will be cooked, slice off the bones with a blunt knife and flake into the salad.

Arrange in bowls and serve drizzled with a little thick balsamic vinegar.

Makes 2 servings.

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Steamed Skate With Lemongrass, Ginger, Orange & Lime

• 4 (6-oz.) pan-ready skate fillets
• 1 stalk lemon grass
• 3 cups orange juice
• ½ cup lime juice
• 2 teaspoons thinly sliced fresh ginger root

Discard tough leaves and woody base of lemongrass.

Thinly slice the tender portion of the lemongrass stem.

In the base of a steamer, combine lemongrass, citrus juices and ginger, bring to boil.

Arrange skate on steamer rack of basket.

Season to taste with salt and pepper.

Fit into pan and cover tightly.

Reduce heat, steam for 5 minutes or just until skate 'flakes' easily when tested with a fork.

If rack will not hold all of the skate at one time, steam in two batches.

Using a wide slotted spatula, carefully transfer skate from steamer rack to heatproof platter or individual serving plates, keep warm.

Turn heat to high, cook juices, uncovered, for 10-15 minutes or until sauce is reduced by one-half (should have consistency of syrup).

Strain sauce over fish.

Garnish with lime slices and chives, if desired.

Serving Size: 4.

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